Corn Salad



  • 4 tablespoons mayonnaise

  • 2 tablespoons red wine vinegar

  • 1 teaspoon BBQ Maestros White's Special Seasoning

  • 8 ears of grilled corn, smoked until tender

  • 4 green onions chopped

  • 1 4oz can chopped green chilies, drained

  • 2 Roma tomatoes seeded and chopped

  • 6 slices smoked bacon (crispy)


1. In a small bowl, make the dressing by whisking the mayo, vinegar, and white rub together. Set aside.

2. In a large bowl, combine the corn, onions, chilies, and tomatoes. Add the dressing and stir to combine. Refrigerate for an hour or 2 to allow the flavors to develop. Served chilled.


Use fresh corn: Cut the kernels off about 3 medium sized ears of corn and use in place of the canned.