Step-by-Step Instructions

• Gather all the ingredients for your Shoepeg Corn Salad. Open the cans of shoepeg corn and drain them thoroughly, rinsing under cold water if you want to reduce sodium.
• In a large mixing bowl, add the drained shoepeg corn along with the diced green bell pepper, diced celery, finely chopped red onion, and halved cherry tomatoes. Gently stir the mixture with a spatula until the vegetables are evenly distributed.
• In a separate small bowl, whisk together the mayonnaise, white vinegar, sugar, salt, black pepper, garlic powder, and paprika until the mixture is smooth and creamy.
• Carefully pour the dressing over the corn and vegetable mixture in the large bowl. Using a spatula, gently fold everything together until evenly coated.
• If opting for a cheesy twist, sprinkle the shredded cheddar cheese on top and mix it in gently.
• Cover the bowl tightly with plastic wrap or a lid and refrigerate for at least 1 hour.
• Before serving, taste and adjust the seasoning. Garnish with fresh chopped parsley if desired.