Name: Shoepeg Corn Salad Recipe
Prep time: 15 min
Total time: 2 h 15 min
Cuisine: American
Ingredients: 1 cup sour cream; 1/2 cup mayonnaise; 2 tbsp vinegar; 1 tsp celery seed; 1 tsp salt; 1 tsp pepper; 3 (15 oz) cans white shoepeg corn, drained well; 1 pint cherry tomatoes, halved; 2 green peppers, seeded and diced; 2 cucumbers, peeled and diced

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Introduction

Shoepeg Corn Salad is a fresh and creamy dish that combines the sweetness of white shoepeg corn with crisp vegetables and a tangy dressing. Perfect as a side or a light meal, this salad is easy to prepare and full of vibrant flavors.

A close-up of a fresh salad piled on a white plate shows three main layers: bright yellow corn kernels form the thick base layer, followed by chunks of pale green cucumber placed evenly throughout, and halved shiny red cherry tomatoes scattered on top. A creamy white dressing lightly coats the ingredients, adding a smooth texture and some shine. The salad is sprinkled with tiny bits of black and red seasoning, adding small dark and rusty spots over the entire dish. The plate is set on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 cup sour cream
1/2 cup mayonnaise
2 tbsp vinegar
1 tsp celery seed
1 tsp salt
1 tsp pepper
3 (15 oz) cans white shoepeg corn, drained well
1 pint cherry tomatoes, halved
2 green peppers, seeded and diced
2 cucumbers, peeled and diced

Instructions

Step 1: In a small bowl, stir together sour cream, mayonnaise, vinegar, celery seed, salt, and pepper until well combined. Set the dressing aside.
Step 2: In a large mixing bowl, combine the shoepeg corn, cherry tomatoes, green peppers, and cucumbers.
Step 3: Pour the prepared dressing over the vegetables and mix thoroughly to coat all the ingredients evenly.
Step 4: Cover the bowl and refrigerate the salad for at least 2 hours before serving to allow the flavors to meld.

Tips & Variations

Letting the salad sit longer in the refrigerator enhances the flavor.
Add other vegetables like finely chopped red onion or celery for extra crunch.
Use apple cider vinegar for a slightly sweeter tang.
Serve chilled as a refreshing side dish for summer meals or barbecues.

Storage

Store the salad in an airtight container in the refrigerator for up to 3 days. Stir gently before serving again. This salad is best enjoyed cold and does not freeze well due to its creamy dressing and fresh vegetables.

How to Serve

The dish shows a single layered salad on a white plate sitting on a white marbled texture surface. The base layer consists of bright yellow corn kernels mixed with thick white creamy dressing. On top and throughout the corn, there are light green cucumber pieces and bright red cherry tomato halves, all coated in the creamy dressing. The salad is sprinkled with dark specks of black pepper and reddish chili powder, adding texture and color contrast. The overall look is fresh with shiny and moist vegetables, creating a colorful and inviting mix. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh corn instead of canned shoepeg corn?

Yes, fresh corn can be used. Simply cut the kernels off about 4-5 ears of fresh corn and lightly cook or blanch them before adding to the salad for the best texture.

Is this salad suitable for meal prep?

Absolutely. This salad stores well for a couple of days, making it a convenient option for meal prep. Just keep it refrigerated and enjoy it within 3 days for optimal freshness.