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).