Shoe Peg Corn Salad 

A delightful blend of crisp corn, fresh vegetables, and a creamy dressing, this salad is perfect for summer gatherings or as a cool side dish.

Full Recipe:

Ingredients

• 2 cans (15 oz each) white shoe peg corn, drained and rinsed (or substitute with regular canned corn)

• 1 medium cucumber, peeled and diced

• 1 cup petite diced tomatoes, drained

• ½ cup pimentos or roasted red peppers, chopped

• 4 scallions (green onions), chopped

• 1 cup mayonnaise (Greek yogurt can be used as a substitute)

• 2 tablespoons red wine vinegar

• 1 tablespoon granulated sugar

• Salt and freshly ground black pepper, to taste

Directions

1. Prepare Vegetables: Peel the cucumber in alternating strips to create a decorative pattern. Dice it into small pieces. Chop the scallions, using both green and white parts.

2. Combine Salad Ingredients: In a large mixing bowl, combine the drained corn, diced cucumber, petite diced tomatoes, chopped pimentos or roasted red peppers, and chopped scallions.

3. Prepare Dressing: In a separate bowl, whisk together the mayonnaise, red wine vinegar, and granulated sugar until smooth and well combined.

4. Toss Salad: Pour the dressing over the salad mixture and toss gently to coat all ingredients evenly. Season with salt and freshly ground black pepper to taste.

5. Chill: Cover the salad and refrigerate for 4–6 hours before serving to allow flavors to meld.

Nutritional Information (Per Serving)

• Calories: 180

• Total Fat: 12g

• Saturated Fat: 1.5g

• Cholesterol: 5mg

• Sodium: 150mg

• Total Carbohydrates: 17g

• Dietary Fiber: 2g

• Sugars: 6g

• Protein: 3g