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Shoepeg Salad

A creamy, crunchy chilled corn salad made with white shoepeg corn, crisp celery, colorful bell peppers, red onion, and a lightly sweet-tangy dressing. This easy no-cook side dish is perfect for potlucks, cookouts, picnics, and summer meals.
Print Recipe
Prep Time 15 minutes
Cook Time 0 minutes
Chill Time 1 hour
Total Time 1 hour 15 minutes
Servings: 8 servings
Course: Make-Ahead, Picnic Food, Potluck, Salad, Side Dish
Cuisine: American
Calories: 210
Ingredients Method Notes

Ingredients
  

  • 2 cans white shoepeg corn 11 oz each, drained
  • 1 cup celery finely chopped
  • 1/2 cup green bell pepper finely chopped
  • 1/2 cup red bell pepper finely chopped
  • 1/4 cup red onion finely chopped
  • 1/2 cup mayonnaise
  • 1/2 cup sour cream
  • 1 tbsp apple cider vinegar
  • 1 tbsp sugar
  • 1/2 tsp salt
  • 1/2 tsp black pepper

Method
 

  1. Drain the shoepeg corn well and gently shake off excess liquid.
  2. Finely chop the celery, green bell pepper, red bell pepper, and red onion.
  3. In a large bowl, stir together the mayonnaise, sour cream, apple cider vinegar, sugar, salt, and black pepper until smooth.
  4. Add the drained corn, celery, bell peppers, and red onion to the bowl.
  5. Stir gently until everything is evenly coated, being careful not to mash the vegetables.
  6. Cover and refrigerate for at least 1 hour, or up to 2 hours for better flavor.
  7. Before serving, stir well and taste. Adjust with more vinegar, mayonnaise, salt, or pepper if needed.
  8. Serve cold and keep chilled until ready to eat.

Notes

For extra crunch, add diced cucumber or chopped water chestnuts. This salad pairs especially well with grilled meats and picnic-style meals.