Shoepeg Corn Salad (Video Tutorial) By Kelly Miller • January30,2020 • 11 Comments 61.8K 526 Jump to Recipe Jump to Video Shoepeg Corn Salad is the perfect blend of white shoepeg corn, cherry tomatoes, green pepper, and cucumber in a tangy mayonnaise and sour cream dressing. Fresh and delicious! This delicious Shoepeg Corn Salad is the perfect side salad without pasta! Don’t get me wrong, I love a good pasta salad. But it so nice to have just fresh veggies in a tangy dressing once in a while, too! I like to toss this together the night before to let the flavors really combine well. I love how this recipe makes a good-sized batch, perfect for parties and having friends over! To watch the recipe video tutorial, scroll down to the recipe card at the bottom of this post! What is shoepeg corn? Shoepeg corn is a type of sweet white corn with smaller kernels. Shoepeg corn is perfect in salad dishes like this one! Where can I find shoepeg corn? I have found Green Giant and Del Monte brand canned shoepeg corn in the vegetable aisle of my grocery store. Can I substitute regular corn? Sure! I would just regular sweet canned white corn to get a similar flavor to the original recipe. How to make shoepeg corn salad: In a small bowl, stir together sour cream, mayonnaise, celery seed, salt, pepper, and vinegar. In a large mixing bowl, add cherry tomatoes, green pepper, cucumber, and shoepeg corn. Add the dressing mixture on top. Stir to combine all the ingredients well. Cover and chill at least 2 hours before serving. How long can I keep this salad in the fridge? It’s recommended to consume this salad within 5 days of preparation. Can this salad be frozen? No, because of the fresh vegetables in the salad it would not freeze/thaw properly. More favorite salad recipes: Broccoli Cauliflower Salad Corn and Black Bean Salad Layered Mexican Salad Everyday Salad Recipe If you liked this Shoepeg Corn Salad recipe, leave a rating and a comment below this post! Shoepeg Corn Salad Shoepeg Corn Salad recipe made with shoepeg corn, cherry tomatoes, green peppers, and cucumber in a tangy sour cream and mayonnaise dressing. 4.29 from 46 votes Print Pin Rate Course: SaladCuisine: AmericanKeyword: recipe for shoepeg corn salad Prep Time: 20 minutes minutesCook Time: 0 minutes minutes Servings: 12 servings Calories: 222kcal Author: Kelly Miller 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 InstructionsIn a small bowl, stir together sour cream, mayonnaise, vinegar, and spices.Set bowl aside.In a large mixing bowl, add in shoepeg corn, cherry tomatoes, green pepper, and cucumber.Add in prepared dressing.Mix well to coat vegetables with dressing.Cover and refrigerate at least 2 hours before serving. Video NutritionCalories: 222kcal | Carbohydrates: 27g | Protein: 5g | Fat: 12g | Saturated Fat: 4g | Cholesterol: 14mg | Sodium: 278mg | Potassium: 484mg | Fiber: 4g | Sugar: 11g | Vitamin A: 428IU | Vitamin C: 33mg | Calcium: 39mg | Iron: 1mg Tried this recipe?Follow me @mostlyhomemademom or tag #MostlyHomemadeMom! 61.8K 526
Rachel Frey says January 11, 2019 at 1:08 am I made this yesterday and we had it tonight. It was a fresh and tasted so good. Reply
Nancy says June 22, 2019 at 4:20 pm The best summer salad I have ever made. My youngest grandson has trouble waiting on it to get cold. And I find myself nibbling on it while making it. Reply
Kelly Miller says August 23, 2019 at 3:09 pm Claudia, there’s a pink circle at the top of the recipe card that says Print. Reply
Lori says September 19, 2019 at 12:04 am I love shoe peg salad! Of course I’m from South Carolina. We have a few varieties. I like to use fresh corn when available or frozen when not. A nice green onion adds a little pop. Red onion is also a game changer. If you like ranch dressing you can sprinkle a Little Hidden Valley dry dressing mix in to taste. Not much just about a teaspoon. We have even added in a couple of chopped boiled eggs right before serving. The eggs are only good if u plan of eating all the salad in one setting. The eggs don’t save well. I’m so glad this salad was posted. It really is a great summer dish. Reply
Mary Williams says February 1, 2020 at 3:48 am It’s not summer but I made this salad for a dinner tomorrow. I couldn’t find the smaller shoepeg corn so used the white corn instead and only used 2 cans. I only used one cucumber and because the green pepper was so very large, only used half of it. I tasted it and I like it and so does the hubby! Hope there is a little leftover from the dinner. Reply
Sally Garten says July 18, 2021 at 6:45 pm This salad tastes wonderful and everyone absolutely wanted more! Reply
Renee Harrison says March 27, 2022 at 12:02 am Really love this salad! The freshness is the best part! Reply
Deb Myers says August 1, 2022 at 7:11 pm Tasty, but mine came out watery even with draining the corn. Reply