Shoepeg Corn Salad
Shoepeg Corn Salad is a chilled marinated corn salad with white shoepeg corn, crisp bell peppers, celery, onion, and a sweet-tangy vinegar dressing. It is built for potlucks, cookouts, and holiday tables because the flavor improves as it chills.
Equipment
- Large mixing bowl
- Fine-mesh strainer
- Cutting board and chef's knife
- Small saucepan
- Whisk
Ingredients
- 3 cans white shoepeg corn 11 oz / 312g each, drained and rinsed
- 1 cup green bell pepper finely diced
- 1 cup red bell pepper finely diced
- 1 cup celery finely diced
- 1/2 cup white onion finely diced
- 1/2 cup apple cider vinegar
- 1/2 cup vegetable oil or any neutral oil
- 1/2 cup granulated sugar
- 1 tsp dried celery seeds
- 1/2 tsp cracked black pepper coarsely ground
- 1/2 tsp sea salt
Instructions
- Drain and rinse the shoepeg corn, then let it sit in a strainer for a few minutes while you dice the vegetables.
- Add the corn, green bell pepper, red bell pepper, celery, and white onion to a large mixing bowl.
- Combine the apple cider vinegar, vegetable oil, sugar, celery seeds, cracked black pepper, and sea salt in a small saucepan.
- Warm the dressing over medium heat for 3 to 5 minutes, whisking until the sugar dissolves and the dressing looks glossy.
- Pour the warm dressing over the corn mixture and toss until all vegetables are evenly coated.
- Cover and refrigerate for at least 2 hours, or up to overnight, then stir well before serving chilled.
Notes
Storage: Keep Shoepeg Corn Salad covered in the refrigerator for 3 to 4 days and stir before serving.
Reheating: This is a chilled salad and should not be reheated; serve it cold from the refrigerator.
Best Tips: Drain the corn well, dice the vegetables small, and chill the salad long enough for the dressing to season every bite.
Variations: Use yellow corn if needed, reduce the sugar slightly for a tangier dressing, or add chopped parsley right before serving.
Make Ahead: Prepare the salad up to 24 hours ahead for the best balance of crunch and marinated flavor.