Sweet Corn and Cilantro Salad

Here it is, my recipe for Sweet Corn and Cilantro Salad-- finally! I promise that I have very good reasons for posting this so belatedly. The main one being that I wanted to re-make the salad and actually measure things out for you. Instead of just giving you rough directions, like add a little of this and a little of that, I wanted to actually give you a RECIPE. Imagine that. Unfortunately, I rarely measure when I cook. I just add ingredients until I get the dish the way I want it. I rarely have failures with this method, but I also rarely have specific recipes to share, either. So, I'm working on that.

Another reason I've been slow to post this? I'm just lazy-- er, busy. Really, we have been super busy this week with story times, Little Gym, play dates, and more. Who knew a baby could have this many social engagements?

Anyway, back to the recipe. I can't take full credit for this salad, or really much credit at all. My mom has been making this salad for years, and I simply tweaked it a bit after I claimed it as my own. My mom's version of this salad uses white shoepeg corn, yellow onion, and tomato. I like to jazz up the textures and flavors by mixing corns, like sweet golden and white corn . I also love the fresh flavor of cilantro in this salad and now add it every time I make it. For a kick, you can also add fresh jalapeno, pickled onions, or pickled jalapenos. Anything goes with this salad-- and it is always a hit. I love to take this to parties and cookouts since it is so easy, yet so tasty.

Sweet Corn and Cilantro Salad

2 cans corn (white shoepeg, sweet white, sweet golden), drained
1 small tomato, diced
1-2 tablespoons of yellow onion, finely diced (go easy on the onion in this... as the salad sits, the onion can get very strong)
handful of fresh cilantro, roughly torn
Up to 1/4 c. mayo (we use light)
salt and fresh ground pepper to taste

Mix the drained corn, tomato, onions, cilantro, and mayo in bowl. I would add a little bit of mayo at a time to make sure that 1/4 c. is not too much mayo for you. I don't like a lot of mayo, so I usually add just under 1/4 c.

Salt and pepper to taste. Refrigerate for about an hour prior to serving.