Description
Creamy Shoepeg Corn Salad made with sweet corn, fresh vegetables, and a tangy sour cream dressing.
Ingredients
Scale
- 1 cup sour cream
- 1/2 cup mayonnaise
- 2 tablespoons vinegar
- 1 teaspoon celery seed
- 1 teaspoon salt
- 1 teaspoon black pepper
- 3 (15-ounce) cans white shoepeg corn, drained
- 1 pint cherry tomatoes, halved
- 2 green peppers, diced
- 2 cucumbers, peeled and diced
Instructions
- Whisk sour cream, mayonnaise, vinegar, celery seed, salt, and pepper until smooth
- Combine corn, tomatoes, green peppers, and cucumbers in a large bowl
- Pour dressing over vegetables and mix gently
- Cover and refrigerate for at least 2 hours before serving
Notes
- Drain corn well to prevent excess liquid
- Chill longer for better flavor
- Stir gently before serving
- Prep Time: 20 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 222
- Sugar: 11g
- Sodium: 278mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 4g
- Protein: 5g
- Cholesterol: 14mg