Mississippi Corn Salad
Ingredients
- 2 16 oz cans Shoe Peg white corn
- 1 large tomato seeded and chopped
- 14 tsp salt
- 14 c plain yogurt or substitute 12 c mayonnaise
- 4 green onions
- 14 c mayonnaise
- 14 tsp pepper
Directions
- Slice green onions and their tops
- Stir together with corn tomato mayonnaise yogurt salt and pepper in a large bowl Cover and refrigerate for 4 to 24 hours
- Makes 8 to 10 servings