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September 2, 2009 | |
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Ingredients |
Instructions |
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4 cans (11 oz. each) White Shoepeg Corn, drained |
Mix all ingredients in a medium size bowl. Chill at least 4 hours or over night before serving. Will keep in fridge for several days. A great make-ahead dish for picnics or potlucks. Prep-time: 10 min. plus chill time |
8 green Onions, chopped |
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3 Jalapeno Peppers, de-seeded and chopped fine | |
1/4 cup minced Fresh Cilantro | |
1/2 cup Mayonnaise | |
1/2 tsp. Salt | |
1/4 tsp. Black Pepper | |