25Apr2017Shoepeg Corn Salad This post may contain affiliate links. Please read our disclosure policy here. This Shoepeg Corn Salad uses shoepeg corn, cherry tomatoes, cucumbers, and green peppers tossed in a tangy dressing. This salad recipe is perfect for spring and summer BBQs! A little while ago, I came across a recipe in a cookbook for a salad with shoepeg corn and various other vegetables. I’ve heard of shoepeg corn, but I honestly didn’t know what the difference was between that and regular corn. I knew I probably have had it before and didn’t realize it. Needless to say I wasn’t surprised when doing a little bit of research that it’s very popular in the southern part of the US, not so much in the northern part. So that explains why I didn’t remember ever tasting shoepeg corn, since I was born and raised here in PA! I put it on my shopping list, not to be surprised if I couldn’t find it in my local grocery store. I’m happy to report there’s a national brand of canned shoepeg corn by Green Giant, so if you live in the north along with me, your local store should carry it. You might have to hunt among all the other canned veggies, but it should be there! Look for a slightly shorter can. I’m so excited to start sharing fresh veggie and salad recipes with you all this year! This particular salad is absolutely perfect for summer parties and BBQs with your family and friends. The dressing is quite tangy and I would definitely make this up the night before to allow the flavors to meld in the fridge. yield: 16 servingsAuthor: Kelly Millerprint recipeShoepeg Corn SaladA salad recipe using canned shoepeg corn, cucumbers, cherry tomatoes, green peppers, and a tangy mayonnaise based dressing.prep time: 10 MINScook time: total time: 10 minsINGREDIENTS:3 11oz cans shoepeg corn, drained8 oz cherry tomatoes, halved2 cucumbers, peeled and diced2 green peppers, seeded and diced1 cup sour cream1/2 cup mayonnaise2 tablespoons vinegar1 teaspoon celery seed1 teaspoon salt1 teaspoon pepperINSTRUCTIONS:In a large mixing bowl, combine vegetables. In a medium sized bowl, whisk together sour cream, mayo, vinegar, celery seed, salt, and pepper.Pour dressing over vegetables and turn gently to coat. Cover and refrigerate overnight. Serve cold.https://www.mostlyhomemademom.com/2017/04/shoepeg-corn-salad.htmlCopyright 2017 Mostly Homemade MomCreated using The Recipes Generator I just absolutely love the colors in this delicious salad! The sweetness of the corn pairs so well with the tangy dressing, too. Put this salad recipe on your “must-make” list this summer!