Olive Corn Salad

1 package (16 ounces) frozen corn, thawed
3 hard-cooked eggs, diced
1/3 cup sliced stuffed olives
1/2 cup mayonnaise
2 tablespoons snipped chives
1/2 teaspoon chili powder
1/4 teaspoon ground cumin
1/8 teaspoon salt

In a bowl, combine the corn, eggs and olives. In a small bowl, combine the mayonnaise and seasonings.

Stir into corn mixture and mix well. Cover and refrigerate for 2 hours or until chilled. Makes 6 servings.