Summer Corn Salad

From: My brain

Food groups: Spicy, Savory, Creamy

A delicious corn salad I whipped up with some help from the internet and my tastebuds. I used frozen corn (I’ve found that the corn down yonder in Louisiana isn’t quite a big or sweet as the stuff I’m used to “Up Nort” — plus, I’m lazy), but fresh corn can be substituted — maybe 6-8 ears-full. This makes a big batch, perfect for parties or picnics.

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Ingredients:

1 16-oz. bag frozen sweet corn, thawed

1 red pepper, diced

1 cucumber, diced

2 green onions, chopped

1 T. fresh cilantro, chopped

1/2 c. mayonnaise

3 T. seasoned rice vinegar

2 tsp. Creole seasoning (Tony Chachere’s is our go-to) or other  spicy seasoning mix

1/2 tsp. crushed red pepper

Salt and pepper to taste

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Mix all ingredients in a big bowl. Refrigerate. Enjoy!

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