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–+ servings
Shoepeg Corn Salad

Shoepeg Corn Salad: A Creamy Summer Breeze for Any Gathering

Shoepeg Corn Salad is a colorful, creamy delight perfect for summer gatherings, ready in just 15 minutes.
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Prep Time 15 minutes
Chill Time 2 hours
Total Time 2 hours 15 minutes
Servings: 6 servings
Course: Salad
Cuisine: American
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Salad
  • 2 cups drained shoepeg corn substitute with thawed frozen corn if needed
  • 1 cup cherry tomatoes halved
  • 1 cup diced green peppers consider red or yellow for extra flavor
  • 1 cup diced cucumbers squeeze to retain texture
For the Creamy Dressing
  • 1 cup sour cream can substitute with Greek yogurt or cashew cream
  • 0.5 cup mayonnaise lighter version can reduce calories
  • 2 tablespoons vinegar apple cider vinegar recommended
  • 1 teaspoon celery seed can substitute with dill
  • to taste salt
  • to taste pepper

Equipment

  • mixing bowl
  • whisk
  • Spatula
  • Plastic wrap

Method
 

Preparation
  1. In a small mixing bowl, combine sour cream, mayonnaise, vinegar, celery seed, salt and pepper. Whisk until smooth and creamy.
  2. In a large mixing bowl, add drained shoepeg corn, halved cherry tomatoes, diced green peppers, and diced cucumbers. Toss gently with a spatula.
  3. Pour the creamy dressing over the vegetables, gently fold to combine. Cover with plastic wrap and refrigerate for at least 2 hours.
  4. After chilling, stir and adjust seasoning if necessary. Transfer to a serving bowl and garnish as desired.

Nutrition

Serving: 1servingCalories: 250kcalCarbohydrates: 30gProtein: 5gFat: 12gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 8gCholesterol: 15mgSodium: 300mgPotassium: 200mgFiber: 3gSugar: 5gVitamin A: 500IUVitamin C: 20mgCalcium: 50mgIron: 1mg

Notes

For best results, prepare a day in advance. Store in the fridge for up to 4 days.

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