Easy Corn Salad

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5 from 14 votes

Prep Time 20

Total Time 20

Servings

Calories 226kcal

Author Stacey Little

Ingredients

1/4 cup mayonnaise
2 tablespoons red wine vinegar
1/4 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon garlic powder
3 cups frozen corn, thawed and drained*
4 green onions (thinly sliced)
1 (4-ounce) can chopped green chilies, drained
2 Roma tomatoes (seeded and chopped)

Instructions

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. Add additional salt and pepper to taste. Served chilled. Store in an airtight container for up to 5 days.

Notes

You can also swap the frozen corn for 2 (11-ounce) cans of shoepeg corn (drained) or the kernels cut off of 4 to 5 fresh ears of corn.

Nutrition

* If nutritional values are provided, they are an estimate and will vary depending on the brands used. The values do not include optional ingredients or when ingredients are added to taste.

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