How to Make Shoe Peg Corn Salad
Colorful Make-Ahead Side Dish is Perfect for Picnics and Barbecues
This colorful salad is dead-easy to assemble and read on to see how to make it even easier with bottled dressing. Contribute this to your next potluck and count the recipe requests.
Shoe peg corn devotees may raise and eyebrow, but you can substitute other varieties of whole kernel corn (not creamed) if you can't find it. It's less common outside of the American South, where this heirloom variety of corn is a common ingredient. shoe peg corn differs from most varieties in that the small white kernels don't grow in rows on the cob, but instead a tightly packed in irregular patterns.
Shoe peg corn is named for the kernel's resemblance to the small wooden pegs that were used by cobblers in the 1800's to nail the shoe's sole to the upper.
Make this salad enough in advance for the flavors to blend, at least three hours or overnight is even better. The salad travels well and will keep, refrigerated, for a week.
Shoe Peg Corn SaladServes 10-12
If you are making the sweet-and-tangy dressing from scratch, do that now. See the recipe below. Otherwise, get out your cutting board and a good, sharp knife.
- 16 oz can (or frozen) shoe peg corn
- 2 stalks of celery with tops, finely chopped
- 1/2 red onion, finely chopped
- 1 carrot, pared and finely chopped
- 1/2 green pepper, seeded and finely chopped
- 1/2 cup roasted red pepper, finely chopped (or a small jar of pimentos)
- 1/3 cup pitted kalamata olives, finely chopped (optional)
- 2 heaping Tbsp capers (optional)
- Assemble all incredients in a large, non-reactive bowl.
- Pour the dressing over the salad. Toss and refrigerate until serving time, at least 3 hours or overnight for best flavor.
- Serve cold or at room temperature.
One of the joys of this salad is how flexible it is. In addition or instead of some of the above ingredients, try any of these:
- tiny peas (many variations call for English Le Seur peas)
- cucumber, diced
- pimento stuffed olives, sliced (instead of the olives and red pepper)
- water chestnuts, diced
- kidney beans
- green beans
- garbanzos (a.k.a. chick peas)
- cheddar cheese, cubed (makes the salad a one-dish meal)
Easiest Sweet and Tangy Dressing
- 1 1/4 cups bottle Italian dressing
- 1/2 cup sugar (or to taste)
- Stir the sugar into the bottled dressing. (If the sugar doesn't readily dissolve, heat the dressing in the microwave for 45 seconds, just enough to warm it so the sugar dissolves. You don't want to boil it. If warming dressing, let it cool before pouring over the salad.)
Pretty Darn Easy Sweet and Tangy Dressing
This dressing is also great for three-bean salad. Oil and vinegar dressings are so easy to assemble, it is a wonder that more home cooks don't do it themselves instead of resorting to bottled dressings. Making your own dressings is great motivation for growing your own herbs instead paying the grocer their outrageous prices.
- 3/4 cups white wine vinegar
- 1/2 cup canola oil
- 3/4 cup sugar
- 1 tsp each: fresh basil, parsley and tarragon, all finely chopped
- 1/2 tsp Dijon mustard
- 1 tsp sea salt (or plain table salt)
- freshly ground black pepper, to taste
- Vigorouosly whisk all ingredients together (or alternately, use a blender or food processor). (If the sugar doesn't readily dissolve, heat the dressing in the microwave for 45 seconds, just enough to warm it so the sugar dissolves. You don't want to boil it. If warming dressing, let it cool before pouring over the salad.)
