Mississippi Corn

Louise Casey

By
@VillagerLouise

Shared at the March 18 Curious Cuisiners meeting by Marcie Reynolds.


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Rating:

Comments:

Serves:

8-10

Method:

No-Cook or Other

Ingredients

2 can(s)
(15 3/4 oz each) shoepeg or white corn/ drained
4
green onions, thinly sliced
1
large red tomato or 2 small, diced
1/2 c
plain yogurt
1/2 c
mayonnaise
dill to taste, chopped, very necessary
salt and pepper, to taste

Directions Step-By-Step

1
Drain corn, add onions and tomatoes.
2
Mix together yogurt and mayonaise; fold into vegetables.
3
Sprinkle with dill weed and mix. Add salt and pepper to taste.
4
Refrigerate before serving.

About this Recipe

Course/Dish: Vegetables
Main Ingredient: Vegetable
Regional Style: American