1 (15 ounce) cans of drained whole kernel corn.
1 medium seeded and diced tomato.
2 tbsps of chopped green onion.
⅓ cup of mayonnaise.
½ tsp of dried basil (optional).
Salt and pepper.
In a small bowl, mix all the ingredients together and season with the basil or any herb of your choice. I use cumin or dill weed.
Salt and pepper to taste and refrigerate covered until ready to serve!
Easy, peasy and creamy! The key to a successful creamy corn salad is herbs! Just use the herbs you like the most, and you will see how this creamy cold salad is a delight.