Shoepeg Corn Salad

Prep time 15 minutes
Cook time 8 hours
Total time 8 hours, 15 minutes
An oldie but a goodie!

Ingredients

  • 1 can shoepeg corn (12 oz. We use regular kernel corn or white corn when we can't find shoepeg. I've also cut corn right off the cob for this.)
  • 1/4 cup green bell pepper (chopped fine)
  • 2 tablespoons pimento (diced)
  • 1/2 cup onion (thinly sliced. I use red onion, Mom used sweet yellow onions. This is a good place for a mandolin!)
  • 1/3 cup oil (your favorite - vegetable, canola, olive, etc.)
  • 3 tablespoons sugar (Splenda also works, but I prefer real sugar here.)
  • 1 1/2 teaspoon salt
  • 3 tablespoons red wine vinegar

Note

This is a very flexible recipe that I almost always double. I'm not a fan of green bell pepper, so I generally omit them My mom always had them in there, though.  They make it really pretty, too.

Directions

Step 1
Mix all ingredients together. Refrigerate at least 8-10 hours before serving.
How easy was that?
One thought on “Shoepeg Corn Salad”
  1. My mom used to make this! Oh my gosh, thank you for bringing back this old school recipe!

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