Shoepeg Corn Salad: The Best 15-Minute Creamy Summer Side
A creamy and refreshing shoepeg corn salad packed with crisp vegetables and tossed in a tangy dressing, perfect for summer gatherings and potlucks.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Total Time: 2 hours 15 minutes
- Yield: 6–8 servings
- Category: Salad
- Method: Mixing
- Cuisine: American
- Diet: Vegetarian
Ingredients
- 1 cup sour cream
- 1/2 cup mayonnaise
- 2 tablespoons vinegar
- 1 teaspoon celery seed
- 1 teaspoon salt
- 1 teaspoon black 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
1. In a small bowl, stir together sour cream, mayonnaise, vinegar, celery seed, salt, and pepper until smooth.
2. Set the dressing aside.
3. In a large mixing bowl, combine the shoepeg corn, cherry tomatoes, green peppers, and cucumbers.
4. Pour the dressing over the vegetables and mix well until evenly coated.
5. Cover and refrigerate for at least 2 hours before serving to allow flavors to develop.
6. Stir before serving and enjoy chilled.
Notes
For best flavor, chill longer than 2 hours if possible.
Great as a side dish for barbecues, picnics, or potlucks.
You can add extra vegetables like red onion or celery for more crunch.
Store leftovers in the refrigerator for up to 3 days.
Find it online: https://cookingwithramsay.com/shoepeg-corn-salad/