Recipe: Easy Corn Salad

Use two 11-ounce cans of white shoepeg corn drained or substitute three medium-sized ears of corn for this delicious no-cook side dish. (Stacey Little / Southern Bite)
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
- In a small bowl, make the dressing by whisking the mayo, vinegar, salt, pepper and garlic powder together. Set aside.
- In a large bowl, combine the corn, onions, chilies and tomatoes.
- Add the dressing and stir to combine.
- Refrigerate for an hour or two to allow the flavors to develop.
- 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.”