Ingredients

4 11-ounce cans white or shoe peg corn, drained
8 green onions, chopped
3 jalapeno peppers, seeded and chopped
1/4 Cup chopped fresh cilantro
1/2 Cup mayonnaise
1/2 Teaspoon salt
1/4 Teaspoon pepper

Instructions

In a large bowl, combine the corn, onions, jalapeno peppers and cilantro. Combine the mayonnaise, salt and pepper and gently stir into the corn mixture. Cover and refrigerate for at least 4 hours.

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