Recipe by HappyGrandma
"A simple but delicious no-cook side dish for summer that is equally good and easy to do any time of the year!"
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green onions, thinly sliced
white wine vinegar
minced pickled jalapeno peppers
minced fresh parsley
light olive oil
salt and ground black pepper to taste
2 (11 ounce) cans
shoepeg corn, rinsed and drained
halved grape tomatoes
This was a pleasant chilled side dish to grilled BBQ'd bone-in chicken breast. The shoepeg corn is crisp, and the dressing has a nice tang to it. This was a welcome change from my typical mac or potato salad that I often serve with grilled chicken. Thanks, HotGrandma, for sharing your recipe.
Simple and refreshing recipe. I opted not to do the Jalopena peppers and replaced with chopped bacon pieces which was great. This is a keeper for me.
Tasty and easy to make, well received by picnic guests. I use three cans of rinsed sweet corn as Shoepeg is very hard to find here, and the larger size can. Just 2 small cans leaves the corn swimming in runny dressing.
Tastes best after sitting for 4-5 hours.
Super easy - SUPER TASTY!!! I made this for my husband and I to try first. He tried to eat a huge helping before I even put in the fridge for a few hours. Perfect change for a cookout or cover dish. I followed the directions - no changes and will not make any.
Will def make again and again!!
Very refreshing. I will definitely make this again. Served it with the BBQ ribs.
Would probably add more corn since it was kind of "soupy." Great flavor, though!
* Percent Daily Values are based on a 2,000 calorie diet.
Shoepeg Corn Salad
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 120
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