Ingredients
6 cans (7 ounces each) white or shoepeg corn, drained8 green onions, chopped3 jalapeno peppers, seeded and chopped1/4 cup minced fresh cilantro1/2 cup mayonnaise1/2 teaspoon salt1/4 teaspoon pepper
Preparation
In a large bowl, combine the corn, onions, jalapenos and cilantro. Combine the mayonnaise, salt and pepper; gently stir into corn mixture. Cover and refrigerate for 4 hours.
