10-Minute Shoepeg Corn Summer Salad – Creamy & Irresistible
A refreshing and creamy summer salad perfect for BBQs and picnics, featuring shoepeg corn, crisp veggies, and a light mayo or Greek yogurt dressing.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Category: Salad
- Method: No Cook
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 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
Instructions
- Chop the cucumbers, tomatoes, and celery for a crisp summer crunch.
- In a large bowl, toss together the shoepeg corn, chopped veggies, and green onions.
- Fold in the mayo (or Greek yogurt), garlic powder, salt, and pepper.
- Optional: Add chili flakes or paprika for extra flavor.
- Chill the salad in the fridge for 20–30 minutes before serving.
Notes
- For a lighter version, use Greek yogurt instead of mayo.
- Adjust seasoning to taste.
- Best served chilled.
Nutrition
- Serving Size: 1 serving
- Calories: 180
- Sugar: 5g
- Sodium: 200mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 5mg