By Grocery List Plus Editorial Staff | Published on June 3, 2026
Serves 6
200 cal · 45 min
Spicy Corn Salad
Recipe GLPRcf55ecd4fef452
A vibrant, crunchy corn salad featuring sweet peppers and onions sautéed until tender, then combined with fresh cilantro, creamy mayonnaise, and chili-flavored corn chips for a bold, spicy finish. This colorful side dish is best served fresh with the chips added right before eating to keep them crispy.
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Ingredients
2 cans (15 oz each) corn, drained
½ green bell pepper, diced
½ red bell pepper, diced
½ yellow bell pepper, diced
½ red onion, finely chopped (or 5 green onions, diced)
3 tablespoons mayonnaise
1 handful fresh cilantro, chopped
3 handfuls chili-flavored corn chips (such as Fritos), crushed
pinch Pinch of cayenne pepper (optional, for extra heat)
Directions
Heat a skillet over medium-high heat. Add the diced green pepper, red pepper, yellow pepper, and red onion. Sauté for 5–7 minutes, stirring occasionally, until the vegetables are tender and slightly softened. Remove from heat and let cool for 5–10 minutes.
In a large bowl, combine the drained corn, cooled sautéed vegetables, mayonnaise, and fresh cilantro. Stir well to blend. If you prefer a spicier salad, add a pinch of cayenne pepper and mix in.
Cover and refrigerate the salad for at least 15 minutes to allow flavors to meld.
Just before serving, add the crushed chili-flavored corn chips and gently toss to combine, ensuring the chips stay as crunchy as possible.
Comments
This recipe checks most boxes for Charlotte: corn, peppers, and onion are standard at every major chain (Harris Teeter, Food Lion, Walmart, ALDI, Kroger), mayo is universal, and the cayenne and cilantro are available at any of these stores without a second trip. The real cost driver is the three bell peppers (at least $2.50 combined even at ALDI), pushing cost per serving to around $1.80-$2.20 depending on whether you use fresh or frozen corn and your mayo choice. The stated 45 minutes is honest if you account for chopping three peppers, an onion, and corn by hand—it's a legitimate prep load for a weeknight, though the salad itself doesn't need active cooking. It's a solid side for a family meal, reheats fine for lunch the next day, and the corn chips add crunch that holds up for a day. No real seasonality win here—peppers are cheaper in summer, but this works year-round in Charlotte without strain.
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