Chef’s Corner with Stacey Little: Corn Salad
Serves: 6 to 8 people
4 tablespoons mayonnaise
2 tablespoons red wine vinegar
¼ teaspoon salt
¼ teaspoon black pepper
¼ teaspoon garlic powder
2 (11-ounce) cans white shoepeg corn, drained
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.
Use fresh corn: Cut the kernels off about 3 medium sized ears of corn and use in place of the canned.
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