10-Minute Creamy Shoepeg Corn Salad That Steals the Show
A creamy, crunchy, summer-ready side dish perfect for picnics and BBQs.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Total Time: 30 minutes
- Yield: 4–6 servings 1x
- Category: Side Dish
- Method: No-Cook
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 1 can (15 oz) white shoepeg corn, drained
- 1 cup cherry tomatoes, halved
- 1/2 English cucumber, chopped
- 2 green onions, sliced
- 1/3 cup mayonnaise (or Greek yogurt)
- 1 tsp lemon juice
- 1/4 tsp garlic powder
- Salt & black pepper to taste
- Optional: chili flakes or paprika for heat
Instructions
- Mix the Veggies: In a large bowl, combine corn, cherry tomatoes, cucumber, and green onions.
- Whip the Dressing: In a small bowl, mix mayo, lemon juice, garlic powder, salt, and pepper.
- Combine & Toss: Pour dressing over the veggies and toss until evenly coated.
- Chill It Down: Refrigerate for at least 20 minutes so flavors can blend.
- Serve & Sprinkle: Right before serving, top with chili flakes or paprika for color and a mild kick.
Notes
- For a lighter version, substitute Greek yogurt for mayonnaise.
- Best served chilled for maximum flavor.
- Great for make-ahead meals or picnics.
Nutrition
- Serving Size: 1 serving
- Calories: 150
- Sugar: 5g
- Sodium: 200mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 5mg
Find it online: https://www.homeydishes.com/creamy-shoepeg-corn-salad-recipe/