Ingredients
Scale
- 2 cans (15 oz each) shoepeg corn, drained
- 1 cup green bell pepper, diced
- 1 cup celery, diced
- 1 cup red onion, finely chopped
- 1 cup cherry tomatoes, halved
- 1 cup mayonnaise
- 1 tablespoon white vinegar
- 2 teaspoons sugar
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon garlic powder
- 1/4 teaspoon paprika
- Optional: 1/2 cup shredded cheddar cheese
- Optional: 1/4 cup fresh parsley, chopped for garnish
Instructions
- Gather all your ingredients. Open the cans of shoepeg corn and drain them. Rinse under cold water if desired.
- In a large bowl, combine the drained shoepeg corn, diced green bell pepper, diced celery, chopped red onion, and halved cherry tomatoes. Stir gently.
- In a separate bowl, whisk together the mayonnaise, white vinegar, sugar, salt, black pepper, garlic powder, and paprika until smooth.
- Pour the dressing over the corn and vegetable mixture. Gently fold until all ingredients are coated.
- If using, sprinkle shredded cheddar cheese on top and mix in gently.
- Cover the salad and refrigerate for at least 1 hour before serving.
- Taste the salad, adjust seasoning if necessary, and garnish with fresh parsley before serving.
Notes
Ensure the corn is well-drained to prevent the salad from becoming watery. Let it chill for at least an hour for flavors to meld.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: Mixing
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 290
- Sugar: 6g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 15mg