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Close-up handheld smartphone photo of Shoepeg Corn Salad with visible celery seeds and glossy dressing sheen.

Shoepeg Corn Salad: The Ultimate Crisp and Tangy Summer Side

This Shoepeg Corn Salad features crisp white corn, vibrant bell peppers, and red onion tossed in a glossy, translucent vinaigrette. A perfect make-ahead side dish for summer potlucks, BBQs, and easy weekday meal prepping.
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Prep Time 15 minutes
Cook Time 5 minutes
Total Time 20 minutes
Servings: 8 cups
Course: Salad, Side Dish
Cuisine: American
Calories: 210
Ingredients Equipment Method Notes

Ingredients
  

Shoepeg Corn Salad Ingredients
  • 3 cans White Shoepeg Corn 11 oz each, drained
  • 1 cup (150g) Red Bell Pepper Finely diced
  • 1 cup (150g) Green Bell Pepper Finely diced
  • 1/2 cup (80g) Red Onion Finely chopped
  • 1/2 cup (120ml) Apple Cider Vinegar
  • 1/2 cup (100g) Granulated Sugar
  • 1/2 cup (120ml) Vegetable Oil Neutral oil
  • 1 tsp (2g) Celery Seeds
  • 1/2 tsp (1g) Cracked Black Pepper
  • 1/2 tsp (3g) Kosher Salt

Equipment

  • 1 Large White Ceramic Bowl For mixing and serving
  • 1 Small saucepan To prepare the dressing

Method
 

Prepare the Salad Components
  1. In a large white ceramic bowl, combine the drained shoepeg corn, diced red bell pepper, green bell pepper, and red onion.
  2. In a small saucepan, whisk together sugar, cider vinegar, and oil over medium heat until sugar is fully dissolved and mixture is translucent.
  3. Remove from heat and stir in celery seeds, salt, and cracked black pepper.
  4. Pour the warm dressing over the corn mixture and toss well. Refrigerate for at least 4 hours before serving to allow flavors to meld.

Notes

Use a fine-mesh strainer to ensure the corn is very dry before mixing.
Chill overnight for the absolute best flavor profile.