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Chew on this!

(post, Georgia Richardson)

primary-image, l

Liz is at it again. I love her recipes, but for the love of all that's holy, is it asking too much for her to remind me to put the lid on tight before shaking? I think not. 

Liz's Shoepeg Corn Salad

1 (12 oz.) can white Shoepeg corn, drained
½ C. green pepper, diced
2 T. pimento, chopped
½ C. celery, chopped
¼ C. red onion, chopped
Salt & pepper to taste

Mix all ingredients well. Cover with a VERY TIGHT LID THAT WILL NOT COME OFF WHEN YOU SHAKE IT . . . and chill 8 – 10 hours. (Or cheat and have it early. I mean, who's watching, you know?)

Just before serving, add:

2 teaspoons mayonnaise - just barely enough to moisten mixture, if you add too much, it gets “soupy.”Great served with baked ham, grilled chops, steaks or burgers.

Serves 4 (unless you drop the whole thing on the floor...then it serves you right)