A creamy, refreshing Shoepeg Corn Salad made with sour cream, mayo, and crisp garden vegetables — the perfect summer side.

Scale

1 cup sour cream

1/2 cup mayonnaise

2 tbsp vinegar

1 tsp celery seed

1 tsp salt

1 tsp pepper

3 (15 oz) cans white shoepeg corn, drained

1 pint cherry tomatoes, halved

2 green peppers, diced

2 cucumbers, peeled and diced

1. In a small bowl, mix sour cream, mayonnaise, vinegar, and spices.

2. Set aside the dressing.

3. In a large mixing bowl, combine corn, tomatoes, peppers, and cucumbers.

4. Pour dressing over vegetables and stir to coat evenly.

5. Cover and refrigerate at least 2 hours before serving.

Best served chilled. Store leftovers for up to 3 days in an airtight container. For added freshness, sprinkle chopped herbs before serving.

Keywords: shoepeg corn salad, corn salad recipes, summer sides