Mexican Corn Salad

By Cookie67

Ingredients

• 4 Cups (2-16 oz. can) whole kernel corn, rinsed and drained (or kernels from 8-12 ears cooked corn on the cob)
• 1/2 Cup chopped white onion (Monica prefers sweet onions, like Vidalia)
• 2 TB. RED or GREEN BELL PEPPER FLAKES
• 1/2 Cup (about 28) sliced or quartered pimiento-stuffed green olives
• 1/2 Cup mayonnaise (regular works best for this recipe)
• 11/2 tsp. REGULAR CHILI POWDER (add more or use a hotter blend for more kick)
• 1/4 tsp. salt
• 1/4-1/2 tsp. PENZEYS FRESHLY GROUND PEPPER

Preparation

Step 1

n a medium bowl, combine all of the vegetables and then add the mayonnaise and seasonings. Mix well. Cover and chill for at least an hour or two before serving.

Prep. time: 10 minutes (more if cooking and cutting kernels from corn on the cob but worth it!)
Chilling time: 1-2 hours
Serves: 6