The weather is finally starting to warm up a bit, which means - Grilling season is upon us! Corn Salad is one of our favorite side dishes at family cookouts. No matter what you throw on the grill, it will pair up well. This cool and zesty salad is not just limited to a grilled menu, though. It also goes great with many baked items, like chicken strips or the like. Another good thing about this salad, is that the ingredients are readily available throughout the year in most places. Try it with your meal tonight...
- 3 - 15.25 oz cans Whole Kernel Yellow Corn
- 3 Roma Tomatoes
- 1 bunch green onions
- 1/4 cup Mayonnaise
- Tony's Creole Seasoning
Open the cans of corn and pour the contents into a strainer. Dice the tomatoes and transfer the pieces to the strainer, as well. Let them sit for a while. You want as much of the liquids to drain off as possible. This is a good time to start on the onions.
Prepare your green onions by peeling off the outermost stem and removing the roots. Rinse them and shake off the excess water. Slice the remaining onions into small ringlets, beginning at the white end. Continue slicing down the stalk, stopping when the green starts to become soft and doesn't cut well. Discard the rest.
Once you're certain that you've gotten as much liquid out of the tomatoes and corn as you can, transfer everything to a large bowl. To the corn, tomatoes, and onion - add in the mayonnaise. Give it a good sprinkling of Tony's (according to how spicy you like it), and stir it all up. It may look a little dry, but don't add any more mayonnaise. The Tony's will draw out some of the moisture from the tomatoes and such, which will loosen everything up.
Cover and place in the refrigerator for about and hour. Give it another quick stir just before serving.