End of summer and back to school times of the year are full of gatherings that call for potlucks and a need to bring a dish. Here is one that will be right at home at any such event.

Easy Corn Salad

Toss all the ingredients, add the dressing and mix well. (Stacey Little / Southern Bite)

Prep time: 25 minutes

Total time: 25 minutes

Serves: 6 to 8

Ingredients

• 4 tablespoons mayonnaise
• 2 tablespoons red wine vinegar
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 teaspoon garlic powder
• 2 (11-ounce) cans white shoepeg corn, drained
• 4 green onions, chopped
• 1 (4-ounce) can chopped green chilies, drained
• 2 Roma tomatoes, seeded and chopped

Instructions

1. In a small bowl, make the dressing by whisking the mayo, vinegar, salt, pepper and garlic powder together. Set aside.
2. In a large bowl, combine the corn, onions, chilies and tomatoes.
3. Add the dressing and stir to combine.
4. Refrigerate for an hour or two to allow the flavors to develop.
5. Serve chilled.

Notes

To use fresh corn in place of canned corn, cut the kernels off about three medium-sized ears of corn.

This recipe originally appeared on SouthernBite.com. For more great recipes, visit the website or check out ”The Southern Bite Cookbook.”