White Shoepeg Corn Salad
An easy summer salad using white shoepeg corn, tomatoes, and green onions mixed with a garlic pepper mayonnaise dressing. Great side dish for all your summer cookouts.
Servings: 6 people
Calories: 220kcal
Equipment
Ingredients
- 3 cans white shoepeg corn
- ½ cup green onion diced
- 2 large tomatoes chopped (1 ½-2 cups)
- ½ tsp garlic salt (start with 1/2 tsp and adjust to taste)
- ¼ tsp black pepper
- ⅓ cup mayonnaise
Instructions
Corn Salad
- Open and drain 3 cans of white shoepeg corn. Drain to remove as much of the liquid as possible. Pour into a large mixing bowl and set aside
- Dice green onions to equal ½ cup and add to shoepeg corn.
- Chop 2 large tomatoes and drain as much liquid as possible. Add to the shoepeg corn and diced green onions. I recommend that if you are making this for the following day, do not add tomatoes until about 60 minutes before you are ready to serve.
Dressing
- Mix ⅓ cup of mayonnaise in a small mixing bowl. Add 1/2 teaspoon of garlic salt and ½ teaspoon of black pepper. Blend these ingredients thoroughly. Mix the mayonnaise dressing with the corn mixture and do a taste test. If the saltiness is close, refrigerate for 1-2 hours and redo taste test. If you feel you want to add more garlic salt, then do so. If the saltiness is fine but the garlic flavor is not as strong as you would like, you can add 1/4 to 1/2 tsp of garlic powder to the mix.
Notes
This salad is not meant to swim in the mayonnaise dressing, so keep a light hand if you choose to add more mayonnaise than the recipe calls for.
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Nutrition
Calories: 220kcal