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