Shoe Peg Corn Salad

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 tomato corn cucumber salad is perfect for cookouts and goes great with grilled chicken, fried chicken, and hamburgers.

Course Side Dish

Cuisine American

Prep Time 10

Cook Time 0

Total Time 15

Servings

Calories 187kcal

Author Anne Clark

Ingredients

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)

Instructions

Mix together the sour cream, mayonnaise, vinegar, dry mustard, celery salt, and salt and pepper in a large mixing bowl.
Drain the corn, then pour it into the bowl with the dressing. Mix in the 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.

Nutrition