Name: 10-Minute Shoepeg Corn Summer Salad - Creamy & Irresistible
Prep time: 10 min
Total time: 30 min
Cuisine: American
Ingredients: 1 can (15 oz) shoepeg corn, drained; 1 cup cherry tomatoes, halved; 1 cup cucumber, chopped; 1/2 cup celery, diced; 1/4 cup green onions, sliced; 1/2 cup mayo or Greek yogurt (for a lighter twist); 1/2 tsp garlic powder; Salt & black pepper, to taste; Optional: pinch of chili flakes or paprika for kick

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Nothing says summer like a big bowl of Shoepeg Corn Summer Salad chilling in the fridge, ready to be scooped onto plates at our family BBQs. I’ve been making this creamy-crisp side dish for years – it’s my go-to when I need something refreshing that won’t heat up the kitchen. What I love most? You just toss everything together in one bowl (no cooking required!), and it’s always the first dish to disappear at potlucks. My aunt actually started bringing her own container to family gatherings just so she’d be guaranteed leftovers!

Why You’ll Love This Shoepeg Corn Summer Salad

This Creamy Corn Cucumber Salad is about to become your summer MVP because:

It’s ready in 10 minutes flat (no cooking means more pool time!)
The crisp cucumbers and sweet corn make it the most refreshing side dish at any BBQ
You can swap ingredients based on what’s in your fridge – I’ve used everything from bell peppers to avocado
The creamy dressing (made lighter with Greek yogurt if you prefer) makes it irresistible
It travels perfectly – just toss it in your cooler for picnics or potlucks

Trust me, this no-cook sweet corn side dish disappears faster than kids chasing the ice cream truck!

Ingredients for Shoepeg Corn Summer Salad

Here’s what you’ll need to make this refreshing summer staple – I’ve made this so many times I could probably recite the list in my sleep! The beauty is in its simplicity:

1 can (15 oz) shoepeg corn, drained well (those tiny kernels make all the difference!)
1 cup cherry tomatoes, halved (I like the pop of color from mixed heirlooms)
1 cup cucumber, chopped into bite-sized pieces (leave the peel on for extra crunch)
1/2 cup celery, diced small (the secret flavor booster)
1/4 cup green onions, thinly sliced (both white and green parts)
1/2 cup mayo or Greek yogurt (my lighter go-to when I’m feeling virtuous)
1/2 tsp garlic powder (fresh minced garlic works too if you’re feeling fancy)
Salt & black pepper, to taste (I’m heavy-handed with the pepper)
Optional: pinch of chili flakes or smoked paprika when I want a little kick

That’s it! Just 8 simple ingredients (plus seasoning) standing between you and the perfect picnic-ready corn salad.

How to Make Shoepeg Corn Summer Salad

Making this salad is so easy you’ll wonder why you haven’t been making it all summer! Here’s how I put it together – just follow these simple steps for that perfect creamy-crunchy texture every time.

Step 1: Prep the Veggies

First, grab your cutting board and let’s chop! I like my cherry tomatoes halved (quarters if they’re large), cucumbers in 1/2-inch chunks (skin on for that satisfying crunch), and celery diced small – about the size of corn kernels so everything blends nicely. The green onions get sliced thin, using both the white and green parts. Pro tip: If your cucumbers are extra watery, give them a quick pat with a paper towel first.

Step 2: Combine Ingredients

Now the fun part – dump everything into your biggest mixing bowl! Start with the drained shoepeg corn (really shake that can well!), then add all your prepped veggies. Here’s where I get gentle – use a rubber spatula to fold in the mayo or Greek yogurt until just combined. You want every bite coated, but don’t overmix or you’ll lose that wonderful crispness. Sprinkle in your garlic powder, salt, and pepper as you go – I always taste as I mix!

Step 3: Chill Before Serving

This is the step that transforms good salad into great salad! Pop it in the fridge uncovered for at least 20-30 minutes (I aim for an hour if I can wait). The chilling time lets the flavors marry beautifully – the corn gets sweeter, the dressing mellows, and everything stays crisp. If I’m making it ahead, I’ll stir in the tomatoes right before serving so they stay firm. That’s it – your perfect summer side is ready to shine!

Tips for the Best Shoepeg Corn Salad

After countless BBQs and potlucks, here are my foolproof secrets for salad perfection:

Drain that corn like your salad depends on it (because it does!) – I press the lid against the kernels to squeeze out every last drop of liquid
Season in layers – I sprinkle a pinch of salt on the cucumbers first to draw out moisture, then adjust again after mixing
Make it ahead – The flavors get even better overnight, just hold the tomatoes and add them right before serving
Go bold with mix-ins – My favorite last-minute additions are crumbled bacon or fresh dill when I want to impress

And whatever you do, don’t skip the chilling time – that’s when the magic happens!

Ingredient Substitutions & Variations

The best part about this salad is how flexible it is! Don’t have green onions? Thinly sliced red onion works beautifully (just soak it in ice water for 5 minutes first to tame the bite). Out of mayo? Sour cream or even buttermilk makes a great tangy swap. For my dairy-free friends, vegan mayo does the trick perfectly. Want to make it a true Picnic Ready Corn Salad? Toss in some chickpeas or black beans for extra protein that keeps you full all afternoon!

Serving Suggestions for Shoepeg Corn Salad

This creamy corn salad is the ultimate Easy BBQ Side Dish Recipe that pairs perfectly with just about everything hot off the grill! I love serving it alongside juicy burgers, smoky ribs, or grilled chicken – the cool crispness balances those rich flavors beautifully. At potlucks, I always place it near the potato salad (they make the best flavor buddies!) and watch both bowls disappear. For a light summer lunch, I’ll pile it onto butter lettuce leaves with grilled shrimp on top – instant fancy salad with zero effort!

Storage & Reheating

This Cold Corn Salad with Veggies keeps beautifully in an airtight container for up to 3 days – just give it a quick stir before serving. Whatever you do, don’t try reheating it (trust me, warm mayo is not a good look!). The cucumbers might soften a bit by day 2, but that just means the flavors have melded even more deliciously. I always make extra because it tastes even better the next day!

Shoepeg Corn Summer Salad FAQs

Can I use frozen corn instead of canned shoepeg corn?
Absolutely! Thawed frozen corn works great – just pat it dry really well to avoid a watery salad. That said, shoepeg corn’s tiny, sweet kernels really make this salad special, so I’d recommend trying the canned version at least once!

How long does this Light Summer Vegetable Salad keep in the fridge?
It stays fresh for about 3 days when stored properly in an airtight container. The cucumbers will soften slightly over time, but the flavors actually improve! Just hold the tomatoes and add them right before serving if making ahead.

Can I make this No Cook Sweet Corn Side Dish dairy-free?
You bet! Simply swap the mayo for vegan mayonnaise or even tahini thinned with lemon juice. I’ve done both versions for friends with dietary restrictions, and they’re equally delicious. The key is maintaining that creamy texture that makes this salad so irresistible!

Nutritional Information

Nutritional values are estimates only – actual amounts will vary depending on your specific ingredients and brands used. Always check labels for dietary needs!

I’d love to hear how your Shoepeg Corn Summer Salad turns out! Did you add any fun mix-ins? Maybe a splash of lime juice or some crumbled feta? Drop your creative twists in the comments below – we’re all friends here, and I’m always looking for new inspiration. And if this easy, refreshing salad becomes your new summer staple (I bet it will!), don’t forget to give it a star rating so other home cooks can discover it too. Now go enjoy that perfect creamy-crunchy bite – you’ve earned it!

10-Minute Shoepeg Corn Summer Salad – Creamy & Irresistible