1 can whole kernel corn (refrigerated overnight)
1 diced tomato
1 diced small red onion
1 tsp. mayonnaise or salad dressing

This dish is excellent with Mexican food and I keep a can of corn in the refrigerator rather than the pantry so it will be available whenever I want to whip up a quick salad.

Open and drain the cold corn in a colander. Transfer to a bowl and stir in the other ingredients. Keep refrigerated until ready to serve.