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We have all faced the stress of needing a fast, budget-friendly side dish for a huge summer BBQ.
You want something that uses simple pantry staples but still miraculously disappears completely from the buffet table.
This Shoepeg Corn Salad Recipe is the absolute answer to your outdoor entertaining problems.
It acts as the ultimate make-ahead side dish that tastes better the longer it sits in the fridge.
Every single bite offers the sweet, crisp pop of the tiny white corn kernels.
You also get the refreshing crunch of diced cucumber and vibrant red bell peppers.
It is all tied together by the tangy, creamy zing of the perfectly balanced mayo-vinegar dressing.
Let us break down exactly how to keep this Southern shoepeg salad beautifully creamy instead of a watery mess.
Ingredients
For the Salad:
- 3 cans white or shoe peg corn drained
- 1 large cucumber diced
- 2 tomatoes diced
- ½ red bell pepper diced
- 5 green onions chopped
For the Dressing:
- ⅔ cup mayo
- 1 ½ tablespoons white vinegar
- 1 tablespoon granulated sugar
Instructions
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Prep the Vegetables: In a large mixing bowl, combine the drained shoepeg corn, diced cucumber, diced tomatoes, diced red bell pepper, and chopped green onions.
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Make the Dressing: In a separate small bowl, vigorously mix together the mayonnaise, white vinegar, and granulated sugar until well incorporated and completely smooth.
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Combine: Pour the creamy dressing over the chopped salad ingredients and toss gently with a spatula to evenly coat all the vegetables.
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Chill: Cover the bowl tightly with plastic wrap and chill in the refrigerator for exactly 1 hour before serving to allow the flavors to develop.
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