Thursday, April 30, 2009

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.

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