Shoepeg Corn Salad
A fresh and crunchy shoepeg corn salad that is creamy, slightly tangy, and a perfect balance of sweet and savory, ideal for potlucks and summer meals.
Ingredients
Main Ingredients
- 2 cups shoepeg corn, drained Can substitute with regular canned corn or thawed frozen corn.
- 1 cup bell peppers, diced Any color works based on preference.
- 1/2 cup onion, finely chopped Soak in cold water for 5–10 minutes if too strong.
Creamy Dressing
- 1/2 cup mayonnaise Light mayo or avocado oil mayo can be used.
- 1 tablespoon apple cider vinegar Can be substituted with white vinegar or rice vinegar.
- 1 tablespoon sugar Adjust according to taste.
- to taste Salt and pepper Essential for flavor enhancement.
Instructions
Preparation
- In a large mixing bowl, add the drained shoepeg corn, diced bell peppers, and finely chopped onion. Toss to combine.
- In a separate bowl, whisk together the mayonnaise, apple cider vinegar, sugar, salt, and pepper until smooth and creamy.
- Pour the dressing over the corn mixture and stir well to coat everything evenly.
- Chill the salad in the refrigerator for at least 1 hour before serving.
Notes
Can be made a day in advance; flavors improve after chilling. Keeps well in the fridge for 2-4 days.