September 02, 2009
Southwestern Corn
Salad
4 cans (11 oz. each) White Shoepeg Corn, drained 8 green Onions, chopped 3 Jalapeno Peppers, de-seeded and chopped fine 1/4 cup minced Fresh Cilantro 1/2 cup Mayonnaise 1/2 tsp. Salt 1/4 tsp. Black Pepper |
Mix all ingredients in a medium size bowl. Chill at least 4 hours or over night before serving. Will keep in fridge for several days. A great make-ahead dish for picnics or potlucks. Prep-time: 10 min. plus chill time |