Casey told me one year that he knows it's summer when the corn salad makes it's appearance. Since this salad is served cold, I need the warmer temps and sunshine to bring out this salad. I've made this so many times, I usually just guesstimate the amounts.
This corn salad is a great accompaniment to any barbecue. Goes great with steaks, salmon or hot dogs. Enjoy!
Here's your ingredients:
Corn Salad
3 Cans White Shoepeg Corn
1 Cup Diced tomatoes
1/2 Cup Chopped green onions
1/2 Cup Mayo (I use light)
1 teaspoon seasoning salt
Serves 8 (with some leftover)
Drain the cans of corn and add to a bowl. Add the chopped green onions and diced tomatoes to the corn. I used grape tomatoes since I had them on hand, but any kind will do. Add the seasoning salt and mayo. Combine all the ingredients until the mayo is distributed. Once combined, refrigerate for at least 2 hours until it's totally chilled. I often put my cans of corn in the fridge so I start with chilled corn. But keep in mind this still needs to sit for a little while so the ingredients can marinate.
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