Shoepeg Corn Salad
A crisp, sweet, and tangy Southern classic! Tiny white Shoepeg corn kernels tossed with fresh cucumbers, tomatoes, and bell peppers in a rich, creamy mayo dressing.
Ingredients
For the Salad:
- 3 cans white or shoe peg corn drained
- 1 large cucumber diced
- 2 tomatoes diced
- ½ red bell pepper diced
- 5 green onions chopped
For the Dressing:
- ⅔ cup mayo
- 1 ½ tablespoons white vinegar
- 1 tablespoon granulated sugar
Instructions
- Prep the Vegetables: In a large mixing bowl, combine the drained shoepeg corn, diced cucumber, diced tomatoes, diced red bell pepper, and chopped green onions.
- Make the Dressing: In a separate small bowl, vigorously mix together the mayonnaise, white vinegar, and granulated sugar until well incorporated and completely smooth.
- Combine: Pour the creamy dressing over the chopped salad ingredients and toss gently with a spatula to evenly coat all the vegetables.
- Chill: Cover the bowl tightly with plastic wrap and chill in the refrigerator for exactly 1 hour before serving to allow the flavors to develop.
Notes
We cannot stress enough how important it is to COMPLETELY remove the watery seeds from the tomatoes and cucumber before dicing them! If you leave the seeds in, they will release massive amounts of water and ruin your creamy dressing.
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