Easy & Fresh Shoepeg Corn Salad
This Shoepeg Corn Salad is an easy, vibrant, and crowd-pleasing side dish perfect for potlucks, picnics, or a simple dinner side. It's fast to make and packed with fresh flavors.
Equipment
- Large bowl
- Whisk
Ingredients
Salad
- 1 cup sour cream
- 0.5 cup mayonnaise
- 2 tablespoons vinegar White vinegar or apple cider vinegar
- 1 teaspoon celery seed
- 1 teaspoon salt
- 1 teaspoon pepper Freshly ground is always best
- 3 cans white shoepeg corn 15 oz each, drained well
- 1 pint cherry tomatoes halved, grape tomatoes work too
- 2 green peppers seeded and diced, any color bell pepper can be used
- 2 cucumbers peeled and diced, English cucumbers are great
Instructions
- First things first, let's make that creamy, dreamy dressing. In a large bowl, whisk together the sour cream, mayonnaise, vinegar, celery seed, salt, and pepper until everything is smooth and well combined. Give it a little taste test and adjust the salt and pepper if you think it needs it.
- Now, for the veggies! Add the well-drained shoepeg corn, halved cherry tomatoes, diced green peppers, and diced cucumbers to the bowl with the dressing.
- Gently fold everything together until all the vegetables are coated in that delicious dressing. Be careful not to mush the tomatoes too much!
- That's it! You can serve it right away, but honestly? I think it tastes even better after chilling in the fridge for at least 30 minutes. This gives the flavors time to meld together and the salad gets nice and cold.
Notes
Tips for Success:
- Drain the Corn! Get as much liquid out of the cans as possible.
- Chilling is Key: Chilling allows flavors to marry and deepen. Chill for at least 30 minutes, or preferably longer.
- Taste and Adjust: Taste before serving and adjust salt, pepper, or vinegar as needed.
- Prep Ahead: Chop veggies and make the dressing separately ahead of time, then combine an hour or two before serving. Substitutions & Additions:
- Veggies: Add diced red onion, chopped celery, or colorful bell peppers.
- Herbs: Stir in fresh dill or chopped parsley.
- Make it Heartier: Add cooked, diced chicken, shrimp, crumbled feta, or cheddar cheese.
- Corn: Can use regular canned corn (drained), frozen corn (thawed and drained), or fresh cooked corn kernels, though texture may differ. Storage:
Store in an airtight container in the refrigerator for about 3-4 days. Gently stir leftovers as cucumbers and tomatoes may release liquid.
- Drain the Corn! Get as much liquid out of the cans as possible.
- Chilling is Key: Chilling allows flavors to marry and deepen. Chill for at least 30 minutes, or preferably longer.
- Taste and Adjust: Taste before serving and adjust salt, pepper, or vinegar as needed.
- Prep Ahead: Chop veggies and make the dressing separately ahead of time, then combine an hour or two before serving. Substitutions & Additions:
- Veggies: Add diced red onion, chopped celery, or colorful bell peppers.
- Herbs: Stir in fresh dill or chopped parsley.
- Make it Heartier: Add cooked, diced chicken, shrimp, crumbled feta, or cheddar cheese.
- Corn: Can use regular canned corn (drained), frozen corn (thawed and drained), or fresh cooked corn kernels, though texture may differ. Storage:
Store in an airtight container in the refrigerator for about 3-4 days. Gently stir leftovers as cucumbers and tomatoes may release liquid.