Southern Shoe Peg Corn Salad Recipe
Southern Shoe Peg Corn Salad is creamy, crunchy, and sweet with shoe peg corn, peppers, celery, and a light mayo dressing.
Equipment
- Large mixing bowl (glass or stainless steel)
- Medium mixing bowl (for dressing)
- Sharp chef’s knife
- Cutting board
- Measuring cups and spoons.
- Spatula or large spoon
- Plastic wrap or airtight container
Ingredients
- 2 11-ounce cans shoe peg corn, drained well
- 1 cup red bell pepper finely diced
- 1/2 cup green bell pepper finely diced
- 1/2 cup red onion finely chopped
- 1/2 cup celery finely diced
- 1 cup shredded sharp cheddar cheese
- 3/4 cup mayonnaise
- 1/4 cup sour cream
- 2 tablespoons apple cider vinegar
- 2 tablespoons granulated sugar
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 tablespoon chopped fresh parsley optional, for garnish
Instructions
Step 1: Drain the Corn
- Open the cans of shoe peg corn and drain them very well. I like to let the corn sit in a strainer for a few minutes to remove excess liquid. Too much liquid can make the salad watery.
Step 2: Chop the Vegetables
- Finely dice the red and green bell peppers. Chop the red onion and celery into small, even pieces. The smaller the pieces, the better the texture in each bite.
Step 3: Mix the Salad Base
- In a large mixing bowl, combine the drained corn, bell peppers, red onion, celery, and shredded cheddar cheese. Gently toss everything together.
Step 4: Make the Dressing
- In a separate bowl, whisk together the mayonnaise, sour cream, apple cider vinegar, sugar, salt, and black pepper. Taste it. It should be slightly sweet and lightly tangy. Adjust salt if needed.
Step 5: Combine and Chill
- Pour the dressing over the corn mixture. Stir gently until everything is coated evenly. Cover and refrigerate for at least 1–2 hours before serving. This resting time allows the flavors to blend beautifully.
Step 6: Garnish and Serve
- Before serving, give it a gentle stir and sprinkle with fresh parsley if desired. Serve cold.