Southwestern Corn Salad

I think this dish will be my go-to dish for picnics. It was good enough that my husband liked it. Also, with some black beans and tomatoes, I think it could be an excellent dip for tortilla chips.

Southwestern Corn Salad

4 - 11 oz. cans white or shoepeg corn, drained

8 green onion, chopped

3 jalapeno peppers, seeded and chopped

1/4 cup minced fresh cilantro

1/2 cup mayonnaise

1/2 tsp. salt

1/4 tsp. pepper

In a large bowl, combine the corn, onions, jalapenos, and cilantro. Combine the mayonnaise, salt, and pepper; gently stir into corn mixture. Cover and refrigerate for 4 hours.

Notes: I only refrigerated it for about 30 minutes and it was still good.