Shoepeg Corn Salad

Shoepeg Corn Salad

Shoepeg Corn Salad


½ cup mayonnaise

3 small green onions, thinly sliced

2 T. white wine vinegar

2 T. minced pickled jalapeno peppers

2 T. minced fresh parsley

1 T. light olive oil

salt and ground black pepper to taste

2 (11 ounce) cans shoepeg corn, rinsed and drained

1 cup halved grape tomatoes


Whisk mayonnaise, green onions, vinegar, jalapeno peppers, parsley, and olive oil together in a bowl until smooth; season with salt and pepper.  Gently stir corn and tomatoes into the dressing to coat. Transfer salad to a serving dish, cover with plastic wrap, and refrigerate at least 2 hours.

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