Shoepeg Corn Salad
A refreshing salad combining shoepeg corn, bell peppers, and a creamy dressing, perfect for meal prep or as a side dish.
Ingredients
Main Ingredients
- 2 cups shoepeg corn, drained Use canned or frozen corn that has been thawed.
- 1 cup diced red bell pepper For a pop of color and juicy flavor.
- 1 cup diced green bell pepper Adds freshness.
- 1/2 cup diced red onion Chop finely for manageable bite sizes.
Dressing Ingredients
- 1 cup mayonnaise Creates the creamy base.
- 1 tablespoon apple cider vinegar Provides tanginess.
- 1 tablespoon sugar Enhances sweetness.
- to taste salt and pepper Season to enhance flavors.
Instructions
Preparation
- Drain 2 cups of shoepeg corn to prevent a watery salad.
- Dice 1 cup each of red and green bell peppers into small pieces.
- Finely chop 1/2 cup of red onion.
Cook/Assemble
- In a large bowl, combine the corn, bell peppers, and red onion.
- In another bowl, mix 1 cup of mayonnaise with 1 tablespoon of apple cider vinegar and 1 tablespoon of sugar until well blended.
- Pour the mayo mixture over the corn and peppers, stirring gently to coat without mashing the corn.
Serve
- Taste and season with salt and pepper as desired.
- Chill in the refrigerator for at least 30 minutes before serving.
- Stir gently before serving and enjoy as a side or a light meal.
Notes
Store leftovers in an airtight container and consume within five days for best freshness.