Shoe Peg Corn Salad

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Shoe Peg Corn Salad with mayonnaise, cucumbers, tomatoes, and onions is a refreshing summer salad perfect for parties or a everyday side dish.

Shoe Peg Corn Salad Recipe

Corn Salad is a summer staple in our house and we adore this refreshing, crisp-and-creamy-all-at-the-same-time salad! 

We always try to keep a big bowl of this corn salad in the fridge during hot weather so we can grab a bowl full when we need something cool, tasty, and quick.

It’s also perfect for summertime gatherings with friends and families and can be easily packed and shared.

The secret to this salad is using shoe peg corn to make it extra crunchy, but really, it is delicious with any version of these ingredients!

Ingredients for Corn Salad

White Shoe Peg Corn: You can substitute regular corn or frozen corn.

Cucumber: I love to use English cucumbers because of their firm texture, but feel free to use traditional cucumbers.

Petite diced tomatoes:  Can substitute most any tomatoes or a can of petite diced tomatoes that are drained.

Pimentos or Roasted Red Peppers:  I try to keep a jar of roasted red peppers in the fridge to use as a substitute for pimentos in recipes.  I can’t really tell much difference in the flavors, can you? To each their own.

Scallions, or Green Onions: I use mainly the green parts of the scallion in this recipe, but feel free to use both the green and the white parts.

Mayonnaise: You can substitute Greek yogurt, but read below for other ingredient changes.

Red wine vinegar

Granulated sugar

How to Make Corn Salad

Chop the cucumber.

I usually take my peeler to the cucumber and remove a few long strips of the peel, leaving some of the peelings intact. 

This creates a pretty contrast of color on your cucumber and also gives the cucumber pieces more crispiness.

Cut the scallions.

I love to use my kitchen shears to give these a quick chop. 

I always try to begin at the green ends and work towards the white end since the root of the scallion is there, holding everything in place. 

Then, add the shoe peg corn, petite diced tomatoes, and pimentos.

In a large mixing bowl, combine the mayonnaise, red wine vinegar, and granulated sugar.

Whisk to combine well. 

Toss to coat. 

Chill salad for 4-6 hours before serving. 

What is Shoe Peg Corn?

Shoe peg corn is a sweeter variety of corn with slender kernels and a lighter color.

It is typically more crisp or crunchy than regular canned corn.

This can sometimes be hard to find, but it’s usually on the top shelf since it’s a little bit more expensive than you’re typical canned corn. 

The brand I purchase in my area is Green Giant.

Can I use another type of corn?

Yes, I do it all the time.

I always try to keep four cans of white shoepeg corn in my pantry since we adore this corn salad so much. 

If I run short on shoepeg corn, I usually add frozen sweet corn to make up the difference—it works fine.

Can I substitute plain Greek yogurt for the mayonnaise in the dressing recipe?

Yep, though you may want to decrease the amount of vinegar a bit since plain Greek yogurt has a tendency to be pretty tangy. 

Sometimes, I also use equal parts plain Greek yogurt and mayonnaise.

It depends on what’s in the fridge, right?

Can I freeze this salad?

No, sorry.  Any salad that has a mayonnaise-based dressing doesn’t freeze well. 

Freezing the vegetables would also affect their post-freezer quality and mouth-feel, too.

How long will this salad keep in the fridge? 

I’d say 3 days.  Good luck with that, though….I’m lucky if there’s any of this salad leftover the very same day I make it!!

Other Summer Salad Recipes to Enjoy

• Delta Corn Bread Salad 
• Crunchy Corn Salad with Chili Cheese Fritos 
• Tortellini Pasta Salad with Tomatoes, Corn and Basil 
• Sweet Corn and Baby Pea Salad with Jicama 

This recipe was happily shared on The Country Cook’s Weekend Potluck and Southern Bite’s Meal Plan Monday!