Ingredients
1 (12 oz.) can shoepeg corn
4 green onions, sliced
¼ to 1/3 cup green pepper, diced
¼ tsp. salt
Pepper to taste
1 ½ tsp. mayonnaise, or enough to bind
1 tomato, diced
Directions
- Drain corn. Add all ingredients except tomato. Let stand in refrigerator for at least an hour.
- When ready to serve add tomato and toss gently.