Summer Corn Dip - cooking recipe

Ingredients

1 (15.25 ounce) can whole kernel corn, drained
1 red onion, minced
1 small roma (plum) tomato, seeded and chopped
1 small cucumber, chopped
1/2 cup fresh mint leaves, chopped
1/2 cup fresh basil leaves, chopped
2 Thai chile peppers, seeded and chopped
1 tablespoon lime juice
1/4 cup mayonnaise

Preparation

Stir the corn, onion, tomato, cucumber, mint, basil, Thai chile peppers, lime juice, and mayonnaise together in a bowl. Refrigerate overnight or 8 hours before serving.