I was looking through some old recipes I’d clipped from magazines awhile ago and came across one for Shoepeg Salad. It sounded like a great side dish for summer. I found some other variations on this salad at different recipe sites and ended up making my own version. This is a sweet, crisp salad; some sites describe it as a “relish.” It’s great for potlucks, picnics, or any summer meal. And it’s so easy to make! All the recipes for this that I came across used granulated sugar as the sweetener, but I decided to use honey instead.
Shoepeg corn is one of the main ingredients in this salad, but it can be a little hard to find at the grocery store! I had to do some searching, but finally found it on the top shelf in the canned veggie section. Before I made this salad, I didn’t know exactly what shoepeg corn was. After looking on the web, I learned that, back before the Civil War, this certain type of corn was called “Shoepeg Corn” because of its peg-like shape. Shoepeg corn kernels are also smaller and sweeter than yellow corn.
If you’re having trouble finding shoepeg corn, just substitute white or yellow corn in this salad recipe–it will still taste great!
SHOEPEG CORN SALAD with HONEY DRESSING by NancyC
Makes about 8 servings
- 3 (11-ounce) cans white shoepeg corn (or substitute 2 [15-ounce] cans of white or yellow sweet corn), drained
- 1 (15-ounce) can sweet green peas, drained
- 1 medium green bell pepper, chopped
- 4 green onions, finely chopped (chop both the white onion part and the stems)
- 3 stalks of celery, chopped
- 1 (4-ounce) jar chopped pimiento, drained
For the Honey Dressing:
- 1/2 cup honey (or substitute granulated sugar)
- 1/2 cup light olive oil
- 1/2 cup distilled white vinegar
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 teaspoon celery seed
In large bowl, add first six ingredients (corn, peas, bell pepper, green onions, celery, pimientos); set aside.
In clean glass jar with lid, combine all the ingredients for the dressing and, with lid tightly on, shake mixture until all ingredients are blendeds together well. Pour dressing over vegetable mixture in large bowl and mix well, until all vegetables are coated with dressing.
Cover and chill in refrigerator overnight. Serve cold.
I’m glad I discovered Shoepeg Corn Salad–cool, crispy salads like this are perfect for summer! Have you made Shoepeg Salad before?
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