2 cans shoepeg corn, drained
3-4 green onions, sliced (the whole onion)
1 tomato, chopped (I used two and think it could even use more if the tomatoes are small)
1 cup mayonaise (I used 1/4 cup fat free and 1/4 cup low fat...this 1/2 cup was PLENTY)
a few turns of the pepper mill
Combine all ingredients in a bowl. Stir gently. Refrigerate and serve.