Shoepeg Corn Salad

Shoepeg Corn Salad

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


  • 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


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.


Step 1
Mix all ingredients together. Refrigerate at least 8-10 hours before serving.
How easy was that?