Creamy shoe peg corn salad is a refreshing side dish for summer - or any time of year you want to feel that summer vibe!
This easy summer side dish is made with corn, cucumber, tomato, and red onion. The veggies are tossed with a homemade, tangy dressing made with mayonnaise and vinegar to guarantee a mouthwatering side dish (or dip!).
Why You'll Love This
- It's a no-cook side dish ideal for cookouts. It pairs perfectly with chicken, burgers, and wings.
- You can make this salad in advance and keep it covered in the refrigerator for 2-3 days.
- The colors and flavors of the yellow corn, red tomato, green cucumber, and purple onion combine for a beautiful salad that's delicious, too.
- This recipe also makes a great shoe peg corn dip. Try it with Fritos!
Why This Recipe Works
People always say, "this is a great summer corn salad" and I agree!! However, I make this easy cream corn salad any time of the year.
People love this recipe because the combination of the tangy mayo dressing with the sweetness of the corn is just so pleasant on the taste buds!
If you love cold, summer side salad, check out my English Pea Salad! It's sweet and tangy just like this salad.
Shoe peg corn salad takes minutes to prepare and is made with ingredients you probably always have around your kitchen.
How to Make It
Step 1: To make the tangy dressing, mix together the sour cream, mayonnaise, vinegar, dry mustard, celery salt, and salt and pepper in a large mixing bowl.
Step 2: Drain the corn and pour into the bowl with the dressing. Mix in the chopped cucumber, minced onion, and diced tomato. Toss well.
Step 3: For best taste, refrigerate at least an hour or so before serving. If you have the time, let it sit in the refrigerator for several hours or overnight. Top with chopped green onion before serving, if desired.
Frequently Asked Questions
Shoepeg corn has slightly smaller kernels and is a little sweeter than whole kernel yellow corn. It's crisper and makes for a fantastic cold corn salad. However, if you only have regular yellow corn or white corn, it's fine to use it as a substitute. People will devour this salad either way!
Store any leftovers in airtight containers in the refrigerator for up to 3 days. I prefer to use BPA-free glass containers with locking lids. Check out this 18-piece set of glass food storage containers with locking lids from Bayco, available now on Amazon.
- Experiment with different veggies in your shoepeg corn salad recipe. I've seen this dish prepared with green beans, bell peppers, avocado, green peas, celery and more. Add what you love!
- This recipe makes about 6 servings. For a larger crowd, double the recipe.
- Corn salad goes great so many main entrees! Make it a complete Southern meal by serving it with fried chicken and buttermilk biscuits!
- Make it any time of year for a light, refreshing side dish.
More Recipes to Try
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Shoe Peg Corn Salad
- 2 11 oz cans shoepeg corn, drained
- 1 cucumber, diced, unpeeled
- 1 tomato, seeded and diced
- ½ cup purple (red) onion, minced
- ½ cup sour cream
- 4 tablespoon mayonnaise
- 2 tablespoon white vinegar
- ½ teaspoon dry mustard
- ½ teaspoon celery salt
- ½ teaspoon pepper
- salt to taste
- green onion, sliced (optional)
- Mix together the sour cream, mayonnaise, vinegar, dry mustard, celery salt, and salt and pepper in a large mixing bowl.
- Drain the corn into the bowl with the dressing, then mix in chopped cucumber, minced onion, and diced tomato. Toss well and refrigerate. If you have the time, let it sit in the refrigerator for several hours or overnight.
- Top with chopped green onion before serving, if desired. Serve as a side dish or a dip.
Nutritional information is provided as a courtesy to my readers. I'm not a nutritionist and I don't guarantee the accuracy of this data. The data may differ according to the brands I used versus the brands you use. To calculate the data yourself using your brands, try using an online nutrition calculator or app.