Shoepeg Corn Salad
A refreshing and creamy dish that combines sweet shoepeg corn with vibrant vegetables, perfect for gatherings and picnics.
Ingredients
Dressing
- 1 cup sour cream
- 1/2 cup mayonnaise
- 2 tbsp vinegar
- 1 tsp celery seed
- 1 tsp salt
- 1 tsp pepper
Salad Ingredients
- 3 cans (15 oz) white shoepeg corn, drained well
- 1 pint cherry tomatoes, halved
- 2 green peppers, seeded and diced
- 2 cucumbers, peeled and diced
Instructions
Preparation
- In a small bowl, stir together sour cream, mayonnaise, vinegar, celery seed, salt, and pepper. Set the bowl aside.
- In a large mixing bowl, add shoepeg corn, cherry tomatoes, green pepper, and cucumber.
- Pour in the prepared dressing and mix well to coat all the vegetables.
- Cover and refrigerate for at least 2 hours before serving.
Notes
Shoepeg Corn Salad can be served cold and pairs well with grilled meats or sandwiches. For a bit of crunch, consider adding diced red onions or bell peppers. Customize the dressing by adding herbs like dill or parsley for extra flavor. A lighter version can be made using Greek yogurt instead of sour cream.
Nutrition
Serving: 1gCalories: 150kcalCarbohydrates: 18gProtein: 4gFat: 8gSaturated Fat: 2gSodium: 300mgFiber: 2gSugar: 3g
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