Corn Salad

Published: 02/14/2018

by Submitted



4 tablespoons mayonnaise

2 tablespoons red wine vinegar

¼ teaspoon salt

¼ teaspoon black pepper

¼ teaspoon garlic powder

4 medium sized ears of fresh cooked sweet corn (cut the kernels off)

4 green onions, chopped

1 (4-ounce) can chopped green chilies, drained

2 Roma tomatoes, seeded and chopped 


In a small bowl, make the dressing by whisking the mayo, vinegar, salt, pepper, and garlic powder together. Set aside.

In a large bowl, combine the corn, onions, chilies, and tomatoes. Add the dressing and stir to combine. Refrigerate for an hour or 2 to allow the flavors to develop. Served chilled. 


In place of fresh corn: 2 (11-ounce) cans white corn drained or 22 ounces of frozen corn (thawed).