Corn Salad

Corn Salad


This is an instant family favorite.


  • 4 tbsps mayonnaise
  • 2 tbsps red wine vinegar
  • ¼ tsp salt
  • ¼ tsp black pepper
  • ¼ tsp garlic powder
  • 4 medium sized ears of fresh cooked sweet corn (cut the kernels off)
  • 4 green onions, chopped
  • 4 ozs (1 can) chopped green chilies, drained
  • 2 Roma tomatoes, seeded and chopped 


  1. In a small bowl, make the dressing by whisking the mayo, vinegar, salt, pepper, and garlic powder together. Set aside.
  2. 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. 
  3. Note: In place of fresh corn: 2 (11 ounce) cans white corn drained or 22 ounces of frozen corn (thawed).