Shoepeg Corn Pico de Gallo

Shoepeg Corn Pico de Gallo is just like traditional Pico, with the addition of shoepeg corn, which is smaller and a little sweeter than regular corn. A good way to identify it if buying fresh is looking at the rows of corn; real Shoepeg Corn grows uneven on the cob instead of straight and even.

I have to admit, I have a thing about salsa, pico, dips, spreads….. You get the point.

Have I mentioned that I’m an appetizer whore?

Why yes, I think I have.

There’s something about the anticipation of a meal… the lingering, the sipping of wine, and of course having an appetizer. I tend to like to drag things out as far as food is concerned. Just ask my husband – there are times (usually when he’s hungry) when the sweet man asks me kindly if I would “please keep the dinner preparation/cooking under 3 hours”.



Doesn’t he understand how much joy I get from all this work I do in the kitchen? I think he does understand it by now, but he definitely doesn’t share the same joy.

So many times when I am making something, feeling all creative, I’m deep down worried that this is going to turn out to be….well, crap. But then it doesn’t!!

What a wonderful feeling.

This was one of those days. Love it.

This is a kind of like a salsa or pico de gallo, but also similar to what my dad called “Indian Salad”, which was really a Greek salad made of cucumber, tomatoes and feta. The possibilities for this are endless.


Throwing it together is easy.

Refrigerate; and keep in mind the longer it’s there the better it will be.


Here’s your printable –

Corn Pico de Gallo

Shoepeg Corn Pico de Gallo

Prep Time: 20 minutes
Total Time: 20 minutes


  • 10 oz can shoepeg corn
  • 1/2 cucumber, diced
  • 1/2 white onion, diced
  • 1/2 cup black olives, diced
  • 1/2 cup grape tomatoes, quartered
  • 4 oz Feta cheese, crumbled
  • 1/4 cup red wine vinegar
  • 1/2 cup olive oil
  • 1 tbsp dried oregano
  • 1 tsp seasoned salt


  1. Combine corn through feta. Whisk together the vinegar through salt and pour it over the veggies. Stir to combine.
  2. Refrigerate. It's best the next day.

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Nutrition Information:
Yield: 8 Serving Size: 1
Amount Per Serving: Calories: 209Total Fat: 18gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 13gCholesterol: 13mgSodium: 384mgCarbohydrates: 10gFiber: 2gSugar: 3gProtein: 4g

Nutritional information is not always 100% accurate.

Did you make this recipe?

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  • Shea

    Shea Goldstein is a writer and the voice behind Dixie Chik Cooks. She's also a recipe developer and brand ambassador. She has been published in several media platforms such as Redbook, Parade, Food Blogger Magazine and more. She has been developing recipes and writing since 2009. Shea is a Southern Belle Who's Thinking About What's For Dinner While Eating Lunch

This Post Has 11 Comments

  1. fruit mocking party

    Hi! I’ve been reading your site for a while now and finally got the courage to go ahead and give you a shout out from Dallas Texas! Just wanted to say keep up the good work!

  2. Mae

    Hi there! This post could not be written any better! Reading through this post reminds me of my previous room mate! He always kept chatting about this. I will forward this page to him. Pretty sure he will have a good read. Thanks for sharing!

    1. Dixie Chik

      Thanks so much! This made my day.

  3. Lisa @ Snappy Gourmet

    Sounds like an easy and delicious recipe! I’m always looking for more appetizer/snack ideas!

    1. Dixie Chik

      Thanks Lisa! Love your chocolate shots!!

  4. NanAppetit

    Looks yummy! I am always a sucker for shoepeg corn.

    1. Dixie Chik

      Thank you – so am I!

  5. Jen @ Juanita's Cocina

    GORGEOUS photos!

    And I adore shoepeg corn! I make a similar-ish dish with some other veggies. Now you’ve put me in the mood for spring!

    1. Dixie Chik

      Thanks so much Jen 🙂

    1. Dixie Chik

      Thanks – don’t you just love them??

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