This flavor-packed salad from our Test Kitchen mellows as it chills and stays fresh for several days in the fridge. It’s a great make-ahead dish and ideal for potlucks and picnics. Simple & Delicious Test Kitchen
- 6 cans (7 ounces each) white or shoepeg corn, drained
- 8 green onions, chopped
- 3 jalapeno peppers, seeded and chopped
- 1/4 cup minced fresh cilantro
- 1/2 cup mayonnaise
- 1/2 teaspoon salt
- 1/4 teaspoon 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. Yield: 9 servings.
Originally published as Southwestern Corn Salad in Simple & Delicious May/June 2009, p18
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