Description
A bright, refreshing, and incredibly easy-to-make side dish. This vibrant salad features the signature crunch of sweet white shoepeg corn tossed in a tangy, herb-flecked dressing with a zesty kick from pickled jalapeños and juicy grape tomatoes. Perfect for summer potlucks.
Ingredients
The Creamy Dressing
- 1/2 cup mayonnaise
- 2 tbsp apple cider vinegar + 1 tbsp light olive oil
- 2 tbsp minced pickled jalapeños
- 2 tbsp fresh parsley + 3 green onions, sliced
- Salt and pepper to taste
The Vegetables
- 2 (11 oz) cans shoepeg corn, rinsed and drained
- 1 cup grape tomatoes, halved
Instructions
Whisk: In a large bowl, whisk mayonnaise, onions, vinegar, jalapeños, parsley, and olive oil until smooth.
Season: Add salt and pepper to taste.
Toss: Gently fold in the rinsed/drained corn and halved grape tomatoes until evenly coated.
Chill: Cover and refrigerate for at least 2 hours to allow flavors to meld.
Serve: Give a final gentle stir before serving.
Notes
The Shoepeg Difference: This variety is smaller and crunchier than standard corn, providing a gourmet texture.
Drain Thoroughly: Ensure corn is bone-dry to prevent the dressing from becoming watery or sliding off.
Mild Heat: Pickled jalapeños provide zing rather than burn; remove loose seeds for an even milder flavor.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Side Dish / Salad
- Method: No-Cook / Mixing
- Cuisine: American Picnic
Nutrition
- Serving Size: 3/4 cup
- Calories: 210
- Sugar: 6
- Sodium: 340
- Fat: 14
- Saturated Fat: 2
- Unsaturated Fat: 12
- Trans Fat: 0
- Carbohydrates: 22
- Fiber: 3
- Protein: 3
- Cholesterol: 10
Keywords: creamy shoepeg corn salad, sweet white corn salad, pickled jalapeño corn salad, summer potluck sides, no cook vegetable salad, shoepeg corn recipes, zesty corn side dish