To make a quick shoepeg corn salad, combine 2 cans of drained shoepeg corn with 1 medium diced tomato, 4 to 6 thinly sliced green onions and 1/2 cup of mayonnaise. Season the mixture to taste with salt and pepper, and for best results, refrigerate it overnight before serving. For a last-minute dish, keep 2 cans of shoepeg corn in the refrigerator to make a ready-to-serve salad in minutes.
Another simple recipe for shoepeg corn salad uses 2 cans of shoepeg corn, 1 finely chopped green pepper, 1 finely chopped bunch of green onions, 1 jar of drained, chopped pimentos and 1/2 cup of sliced, ripe olives. Combine the mixture with 1 cup of grated cheddar cheese and 8 ounces of Italian salad dressing.
To make a spicy shoepeg corn salad, whisk together 1/2 cup of mayonnaise, 3 thinly sliced green onions, 2 tablespoons of white wine vinegar and 2 tablespoons of minced, pickled jalapeno peppers. Add 2 tablespoons of fresh, minced parsley and 1 tablespoon of olive oil. Whisk the mixture until it is smooth, and season to taste with salt and pepper. Gently stir 2 11-ounce cans of drained, rinsed shoepeg corn and 1 cup of halved grape tomatoes into the dressing mixture. Place the mixture in a salad dish, cover it with plastic, and refrigerate for at least two hours before serving.