Shoepeg Corn Salad
This Shoepeg Corn Salad is a fresh, creamy side dish loaded with sweet shoepeg corn, crisp vegetables, and a tangy dressing—perfect for potlucks, BBQs, summer gatherings, and easy make-ahead sides.
Ingredients
- 2 cans 11 oz each shoepeg corn, drained well
- 1 cup cherry tomatoes halved
- 1/2 cup diced red bell pepper
- 1/2 cup diced green bell pepper
- 1/3 cup finely diced red onion
- 1/2 cup diced cucumber
- 1/3 cup sour cream
- 1/4 cup mayonnaise
- 1 tablespoon apple cider vinegar
- 1 teaspoon granulated sugar
- 1/2 teaspoon salt
- 1/4 teaspoon garlic powder
- 1/4 teaspoon black pepper
Instructions
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Prepare the vegetables. Drain the shoepeg corn thoroughly. Add it to a large mixing bowl with the tomatoes, red bell pepper, green bell pepper, red onion, and cucumber.
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Make the dressing. In a separate small bowl, whisk together the sour cream, mayonnaise, apple cider vinegar, sugar, salt, garlic powder, and black pepper until smooth.
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Combine. Pour the dressing over the corn mixture and gently toss until everything is evenly coated.
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Chill. Cover the bowl and refrigerate for at least 1 hour. This gives the vegetables time to chill and the flavors to come together.
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Serve. Give the salad another gentle stir before serving. Taste and adjust the salt if needed.
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Storage: Keep covered in the refrigerator for up to 3 days.
