Corn Salad

Corn Salad 4 tablespoons mayonnaise 2 tablespoons red wine vinegar 1/4 teaspoon salt 1/4 teaspoon black pepper 1/4 teaspoon garlic powder 2 (11-ounce) cans white shoepeg corn, drained 4 green onions, chopped 1 (4-ounce) can chopped green chilies, drained 2 Roma tomatoes, seeded and chopped In a small bowl, make the dressing by whisking the mayo, vinegar, salt, pepper, and garlic powder together. Set aside. In a large bowl, combine the corn, onions, chilies, and tomatoes. Add the dressing and stir to combine. Refrigerate for an hour or 2 to allow the flavors to develop. Served chilled. Notes Use fresh corn: Cut the kernels off about 3 medium sized ears of corn and use in place of the canned.