Southwestern Corn Salad

Glenda Whisenhunt


This recipe and pictures were found on the website: Melissa's Southern Style Kitchen
All credit and pictures belong to her.


☆☆☆☆☆ 0 votes

No-Cook or Other



  • 1 pkg
    spicy ranch dressing mix
  • 1 1/3 c
  • 1 c

  • 6
    roma tomatoes
  • 1 medium
    purple onion
  • 1 medium
    jalapeno pepper
  • 1/3 c
    chopped fresh cilantro
  • 2 Tbsp
    lime juice
  • ·
    garlic salt to taste
  • ·
    black pepper to taste

  • 1 box
    cornbread mix plus ingredients to prepare
  • 2 can(s)
    mexicorn (11 oz each)
  • 1 can(s)
    black beans, drained and rinsed
  • 8 oz
    shredded iceberg lettuce
  • 12 oz
    bacon, cooked, crumbled and cooled
  • 1/2 c
    sour cream

How to Make Southwestern Corn Salad


  1. Prepare the cornbread per the instructions on the package and cool.
    Divide into thirds.
  2. Prepare the dressing using 1 1/3 cup of milk/buttermilk and 1 cup of mayo.
    Chill until assembling the salad
  3. Prepare the pico de gallo: Dice the tomatoes, onion, and jalapeno pepper.
    If you like your salsa super spicy, leave the seeds in the jalapeno, otherwise, use a teaspoon and remove them.
    Add to a bowl, and toss with the chopped cilantro, lime juice and seasonings.
    Place into the fridge and chill until you assemble.
  4. Drain the Mexican corn and black beans, and rinse the beans thoroughly.
    Mix together
  5. Assemble the salad:
    Use a trifle bowl
    Divide the ingredients into thirds. Layer in this order...shredded lettuce, crumbled cornbread, bacon, Mexican corn and black beans, pico de gallo, dressing and shredded cheese. Repeat until all of the ingredients are used.
  6. For the top: Reserve some of the pico de gallo, bacon crumbles, and cheese to garnish.

Printable Recipe Card

About Southwestern Corn Salad

Course/Dish: Other Salads
Main Ingredient: Non-Edible or Other
Regional Style: Southwestern
Hashtags: #southwestern #salad

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