Miss Ruth's Corn Salsa (aka Best Thing ever!)

I would (ok, I have) eaten this with a spoon. This salsa is easy, gorgeous, and yummy.

Ingredients:

• 2 cans, 11 oz. of white shoepeg corn (no substitutions), drained

• 2 jalapeños, seeds & ribs removed, diced (more or less based on heat preference)

• 1 red or green bell pepper, diced

• 1/2 of a medium red onion, diced

• 1 bunch of cilantro, washed (this stuff is sandy!), chopped

• Juice and zest from 1 1/2 limes

• 1/3 cup your favorite mayonnaise

• salt & pepper to taste

Directions:

• In a large bowl, add all of the ingredients. Stir well to combine.

• Cover and refrigerate 30 mins. Taste and adjust any flavors you desire (I always add more cilantro and a bit more lime…)

Serve with …any and everything! This will keep covered in refrigerator for a week, but I promise it won’t last that long…I just double recipe.