A simple and refreshing no-cook side dish perfect for summer or any time of the year. Shoepeg corn, cucumber, tomato, and red onion tossed with a homemade, tangy mayonnaise and vinegar based dressing. This creamy corn salad is perfect for cookouts and goes great with grilled chicken, fried chicken, and hamburgers.
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Hello and welcome to My Kitchen Serenity! Thank you for visiting my blog; I really appreciate you! This light and refreshing creamy corn salad is super easy to make. Make a day in advance if you wish and keep covered in the refrigerator for 2-3 days. I hope you love it as much as we do! Let’s talk about this corn salad!
People always say, “this is a great summer corn salad” and I agree!! However, I would eat this salad any time of the year. If you can find a tomato and a cucumber, which are available just about year-round in the south, then you can make this salad any time of the year. The colors of the yellow corn, red tomato, green cucumber, and purple onion combine for a beautiful salad that’s delicious, too.
What is Shoepeg Corn?
You may be wondering, what is the difference between whole kernel corn and shoe peg corn. Great question! There’s not much difference between the two other than shoepeg corn has slightly smaller kernels and is a little sweeter than whole kernel yellow corn. However, if you only have regular yellow corn or white corn, it’s fine to use it as a substitute. No worries!
Like I mentioned earlier, this easy, cold side dish goes great with many kinds of main entrees like chicken and hamburgers or any kind of BBQ. But it also can be served as a dip! Yes, a corn dip! The most popular chip to pair with this corn salad is fritos corn chips or scoops. People will devour this corn salad either way. I think people love this recipe because of the combination of the tangy dressing with the sweetness of the corn is just so pleasant on the taste buds!
Ingredients for this Corn Salad Recipe
Green Onion, for garnish
How to Make Corn Salad
Drain the corn, then mix with chopped cucumber, minced onion, and diced tomato in a large bowl. Add remaining ingredients, toss well, and refrigerate. Top with chopped green onion before serving, if desired. If you have the time, let it sit in the refrigerator for several hours or overnight. Serve as a side dish or a dip.
- 2 11 oz cans shoepeg corn, drained
- 1 cucumber, diced, unpeeled
- 1 tomato, seeded and diced
- 1/2 cup purple (red) onion, minced
- 1/2 cup sour cream
- 4 Tbsp mayonnaise
- 2 Tbsp white vinegar
- 1/2 tsp dry mustard
- 1/2 tsp celery salt
- 1/2 tsp pepper
- salt to taste
- green onion, sliced (optional)
- Drain the corn, then mix with chopped cucumber, minced onion, and diced tomato in a large bowl. Add remaining ingredients, toss well, and refrigerate. Top with chopped green onion before serving, if desired. If you have the time, let it sit in the refrigerator for several hours or overnight. Serve as a side dish or a dip.
If you try this recipe, let me know! Leave me a comment, I’d love to hear from you!
Need an easy dessert? You may want to try these delicious dessert recipes: