Description
A creamy and refreshing shoepeg corn salad with crisp vegetables and a tangy dressing, perfect for summer gatherings and potlucks.
Ingredients
- 1 cup sour cream
- 1/2 cup mayonnaise
- 2 tbsp vinegar
- 1 tsp celery seed
- 1 tsp salt
- 1 tsp black pepper
- 3 (15 oz) cans white shoepeg corn, drained well
- 1 pint cherry tomatoes, halved
- 2 green peppers, seeded and diced
- 2 cucumbers, peeled and diced
Instructions
1. In a small bowl, mix together sour cream, mayonnaise, vinegar, celery seed, salt, and pepper until smooth.
2. In a large bowl, combine drained shoepeg corn, cherry tomatoes, diced green peppers, and cucumbers.
3. Pour the dressing over the vegetables and stir until everything is well coated.
4. Cover the bowl and refrigerate for at least 2 hours to allow flavors to blend.
5. Stir before serving and adjust seasoning if needed.
6. Serve chilled.
Notes
For best flavor, chill longer than 2 hours if possible.
Great as a side dish for barbecues or picnics.
You can add other vegetables like red onion or celery for extra crunch.
Store leftovers in an airtight container in the refrigerator for up to 3 days.