3 cans of white shoepeg corn
5 green onions
1 large tomato (I like to use a little more)
several Tablespoons of zesty Italian Dressing
several Tablespoons of mayonnaise
1 to 2 c. of shredded sharp cheddar cheese
8 pieces of bacon

Marinate the first four ingredients for a minimum of four hours. After marinating, drain off Italian dressing and add mayonnaise. The mayonnaise should be just enough to coat the salad. Chill. Add the cheese and bacon just prior to serving. This recipe can be used as a salad or a dip with frito corn chips.