Shoepeg Corn Pico de Gallo

Name: Shoepeg Corn Pico de Gallo
Prep time: 20 min
Total time: 20 min
Ingredients: 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; 1/2 tsp seasoned salt

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Shoepeg Corn Pico de Gallo is just like traditional Pico, with the addition of shoepeg corn. It’s a chunky, light salsa with bright flavors that’s perfect for grilled meats, tacos, or just scooping up with your favorite crackers or chips.

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.

What is Shoepeg Corn?

Shoepeg corn is smaller and just a touch 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.

It’s also more white in color than yellow. Although very similar to yellow corn, Shoepeg corn is preferred for freezing and for making creamed corn.

How Do You Make Shoepeg Corn Pico de Gallo?

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.

Throwing it together is easy.

This Pico consists of Shoepeg corn, cucumber, onion, grape tomatoes, black olives, feta cheese, and a red wine vinaigrette. It’s a very simple recipe. Dice or rough chop everything (except corn, of course) everything and toss in a bowl with the feta cheese. Whisk the oil and vinegar together, pour over the veggies and gently stir.

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

Because of the addition of feta cheese, I typically don’t add much, if any, salt. I add a little to the vinaigrette, but other than that it shouldn’t really need much. This is a Pico that could even act as a salad if you wanted, depending on the size of your dices.

The possibilities for this are endless.

How Do You Serve Shoepeg Corn Pico de Gallo?

On tacos, quesadillas or nachos.
Spoon over grilled salmon or chicken with rice or couscous.
Top a big salad with diced chicken and chunky croutons.
Serve alongside shrimp skewers.

Here’s your printable –