Prep 15 mins
Cook 0 mins
This is my baby sister's recipe. I omit the bell pepper but have added chopped pimento. Easy & very refreshing.
- 1 can white shoepeg corn, well drained
- 3 green onions, minced
- 2 plum tomatoes, diced
- 1⁄4 cup diced red bell pepper
- 1⁄3 cup mayonnaise
- 1⁄4 teaspoon sweet paprika
- Mix well.
Delicious! I used frozen corn (that is what I had) and cherry tomatoes cut in half and a few more green onions. Definately going in to my Favorites of 2011. A great salad to fix during warm weather. Made for Zaar Cookbook tag game.
This is very similar to a salad made by a good friend. We always use fresh sweet corn cut from the cob or frozen corn rather than the canned, though. We just don't care for canned vegetables. Hubby gobbled this up tonight served with Tangy Pan Fried Tilapia and fried zucchini from the garden.
Yum! I love corn salad and this one didn't let me down. I loved the taste of paprika! I used regular tomatoes, diced and yellow bell pepper. Thank you DoQu!