Mexican Corn Salad

Mexican Corn Salad Recipe

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Mary Lee


This recipe is quick and easy ... and a hit everytime I serve it.
Great for summer cookouts.


★★★★★ 1 vote

15 Min


  • 2
    10oz cans mexican corn-drained ( contains whole kernel , red and green pepper)
  • 1/3 c
    diced "red" onion
  • 1/3 c
    white sugar
  • 1/2 c
    white vinegar
  • 1/4 c
    cooking oil
  • ·
    salt/pepper to taste

How to Make Mexican Corn Salad


  1. In mediun size bowl add corn and all other ingredients except for sugar, vinegar and oil.
    In seperate small bowl mix sugar, vinegar and oil until well blended ... pour over corn , mix well.
  2. Refrigerate 3-4 hours before serving. Stir before serving.
    For cream style Mexican corn salad mix 2/3 cup of miralce whip with 1/2 teaspon of white sugar. Pour over drained corn , refrigerate 3-4 hours.. stir before serving
  4. Note: you can add more or less sugar according to desired taste.

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About Mexican Corn Salad

Course/Dish: Other Salads

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