Corn Salad

• Open and drain the 3 cans of white shoepeg corn. Drain to remove as much of the liquid as possible. Pour into a large mixing bowl and set aside
• Dice green onions to equal ½ cup and add to shoepeg corn.
• Chop 2 large tomatoes and drain as much liquid as possible before setting them aside. I recommend adding the chopped tomatoes just before serving, ideally about 1 hour prior. If you mix them in too early, the tomatoes can leave a pink tint in the salad. While this doesn’t alter the overall flavor, it does affect the appearance.

Dressing

• In a small mixing bowl, combine 1/3 a cup of Blue Plate mayonnaise with ½ teaspoon of garlic salt and ½ teaspoon of black pepper. Mix these ingredients thoroughly. Next, blend the mayonnaise dressing with the corn mixture, ensuring it is well combined. After mixing, perform a taste test. If the saltiness is nearly what you desire, refrigerate the mixture for 1-2 hours and then taste it again. If you think it needs more garlic salt, feel free to add some. If the saltiness is acceptable but you find the garlic flavor isn't strong enough, incorporate ¼ teaspoon of garlic powder into the mix.

Serving Suggestions

• This salad is best served after chilling for at least 2 hours. It can be assembled and refrigerated for up to 24 hours before serving. I recommend adding tomatoes no more than 1 hour before serving.

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