Shoepeg Corn Salad
A creamy, crunchy no-cook shoepeg corn salad loaded with sweet white corn, juicy tomatoes, crisp cucumber, green onion, and fresh dill.
Ingredients
For the salad
- 2 (11 oz) cans shoepeg corn drained; about 3 cups (frozen corn, thawed, also works)
- 1 cup grape or cherry tomatoes quartered, or 1 medium tomato, diced and seeded
- 1 cup cucumber seeded and diced
- ½ cup green onions thinly sliced
- 2 tbsp fresh dill chopped
- 2 tbsp fresh parsley chopped
For the creamy dressing
- ½ cup mayonnaise
- ¼ cup sour cream or plain Greek yogurt
- 1 tbsp apple cider vinegar
- 1 tsp sugar optional, balances the tang
- ½ tsp garlic powder
- ½ tsp salt or to taste
- ¼ tsp black pepper
Instructions
- Drain the shoepeg corn well and add it to a large mixing bowl. Add the tomatoes, cucumber, green onions, dill, and parsley.
- In a small bowl, whisk together the mayonnaise, sour cream, apple cider vinegar, sugar, garlic powder, salt, and black pepper until smooth.
- Pour the dressing over the salad and gently toss until everything is evenly coated. Cover and refrigerate for at least 30 minutes to let the flavors meld.
- Give the salad a quick stir, taste, and adjust salt or vinegar if needed. Serve chilled.
Notes
For the best texture, seed the cucumber and tomatoes so the salad does not turn watery. This salad tastes even better after a few hours in the fridge, making it a perfect make-ahead dish for potlucks and cookouts.
Tried this recipe?Let us know how it was!