Description
This Easy and Refreshing Shoepeg Corn Salad is a perfect summer side dish for gatherings, combining crisp vegetables and a creamy dressing for a light and flavorful experience ideal for hot weather.
Ingredients
Scale
Vegetables
- 2 cups Shoepeg Corn (drained)
- 1 cup Cherry Tomatoes (halved)
- 1 medium Green Bell Pepper (diced)
- 1 medium Cucumber (squeezed and chopped)
Dressings & Seasonings
- 1 teaspoon Celery Seed (optional)
- ½ cup Sour Cream (or Greek yogurt)
- ¼ cup Mayonnaise (or vegan alternative)
- 2 tablespoons Vinegar
- Salt, to taste
- Pepper, to taste
Instructions
- Prepare the Vegetables: Drain the shoepeg corn and place it in a large mixing bowl. Halve the cherry tomatoes, dice the green bell pepper, and squeeze out excess water from the cucumber before chopping it. Add all the prepared vegetables to the bowl.
- Make the Dressing: In a separate small bowl, combine the sour cream (or Greek yogurt), mayonnaise (or vegan alternative), vinegar, and celery seed if using. Mix thoroughly until smooth and creamy.
- Combine Salad and Dressing: Pour the dressing over the mixed vegetables. Toss gently to evenly coat all the ingredients with the dressing, ensuring the salad is well mixed.
- Season: Add salt and pepper to taste. Stir again to distribute the seasoning throughout the salad.
- Chill and Serve: Cover the salad and refrigerate for at least 30 minutes before serving to allow flavors to meld and serve chilled for the best refreshing taste.
Notes
- For a vegan version, substitute sour cream and mayonnaise with plant-based alternatives.
- Celery seed adds a nice depth of flavor but is optional.
- Pressing the cucumber to remove excess water prevents the salad from becoming watery.
- This salad is best served chilled and consumed within 2 days for maximum freshness.
