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shoepeg corn dip / salad

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#1 pixiebug

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Posted 01 August 2009 - 04:54 PM

2 cans shoepeg corn - drained
3 green onions - chopped
2 small jalapeno peppers - diced small
3 plum tomatoes - diced medium and with seeds removed (and discard any extra juice)
1 cup mayo - or maybe even a bit more. this should be borderline soupy
salt and pepper

mix all ingredients together in large bowl, add salt & pepper to taste. chill well before serving as the longer it marinates the better it tastes. serve with fritos scoops...

#2 kramer

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Posted 04 August 2009 - 04:35 PM

ooh i love corn dips. but what is shoepeg corn?

this is one of my favorite mayo-based dip recipes... it's really all about the Tarragon Vinegar. so aromatic and flavorful!

Peppery Dip

1 cup mayonnaise
2 tbsp grated onion
2 tsp tarragon vinegar
2 tsp chopped chives
2 tsp chili sauce
1/2 tsp curry powder (though I usually use more)
1/2 tsp salt
1/4 tsp pepper
1/8 tsp ground thyme

Combine all ingredients. Serve with raw vegetables.

#3 kramer

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Posted 04 August 2009 - 04:35 PM

thank you, internets:

Shoepeg corn
From Wikipedia, the free encyclopedia

Shoepeg corn is a cultivar of white sweetcorn valued for its sweetness. It is characterized by small, narrow kernels tightly and unevenly packed on the cob. The corn has a sweet, mild flavor. The only variety of Shoepeg corn available today is Country Gentleman.

Shoepeg corn is popular in some regions of the United States, particularly in the South. An early promoter of canned shoepeg corn was Malcolm Mitchell of Maryland — his Mitchell's Shoepeg Sweet Corn is a brand still available today,[1] although its original center of production was transformed into Aberdeen Proving Ground soon after the U.S. declared war on the Central Powers in April 1917.

The name "shoepeg corn" derives from a shoemaking term used during the 1800s. Shoepeg corn kernels resemble the wooden pegs used to attach soles to the upper part of shoes.

Shoepeg corn is a common ingredient in salads and corn dishes throughout the Southern United States, but is relatively unknown in other areas of the country. It is on rare occasions available fresh in some areas, but it is most often canned.

#4 pixiebug

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Posted 05 July 2010 - 05:04 PM

bump for a very yummy summer recipe that works well with regular canned corn too :)

#5 Ginger Snap

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Posted 13 July 2010 - 10:35 PM

I do a shoepeg corn casserole:

2 cans shoepeg corn (11 ounces each) drained
2 cups sour cream
1 cup shredded cheddar cheese
1/2 cup chopped onion
1/2 cup red pepper chopped

Combine ingredients, transfer o a 2 qt baking dish. then sprinkle with 3/4 cup crushed butter flavored crackers and drizzle with 2 tablspoons melted butter. Bake uncovered at 350 for 20 -25 minutes or until bubbly. Really yummy.

#6 Ginger Snap

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Posted 14 July 2010 - 03:10 PM

I also LOVE corn pudding.

Mix together:

1 can whole kernel corn, drained
1 can cream corn
1 stick butter
1/2 cup sour cream
1 box Jiffy corn bread mix
1 egg

Bake at 350 for 20 to 25 minutes.

#7 Lazy Lightning

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Posted 19 July 2010 - 04:28 PM

Oh! I love corn pudding, too!

OMG, I am sooo hungry for it now... Guess what is going to be on the dinner menu this week?

#8 Geminimoon

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Posted 21 July 2010 - 02:26 AM

mmm now I want corn...

#9 pixiebug

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Posted 09 July 2011 - 06:29 PM

up for corn dip