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Shoepeg Corn Pico de Gallo

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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 –

Shoepeg Corn Pico de Gallo

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:



Serving Size:


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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  • fruit mocking party
    April 29, 2012 at 12:46 PM

    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!

  • Mae
    April 21, 2012 at 5:26 PM

    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!

  • Dixie Chik
    April 21, 2012 at 9:03 PM

    Thanks so much! This made my day.

  • Lisa @ Snappy Gourmet
    April 20, 2012 at 7:57 PM

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

  • Dixie Chik
    April 21, 2012 at 9:48 AM

    Thanks Lisa! Love your chocolate shots!!

  • NanAppetit
    April 19, 2012 at 8:10 AM

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

  • Dixie Chik
    April 21, 2012 at 9:48 AM

    Thank you – so am I!

  • Jen @ Juanita's Cocina
    April 19, 2012 at 6:41 AM

    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!

  • Dixie Chik
    April 21, 2012 at 9:50 AM

    Thanks so much Jen 🙂

  • Amanda at the red table
    April 18, 2012 at 7:45 AM

    Looks tasty! I love pico — and I have little pineapple bowls just like that!

  • Dixie Chik
    April 21, 2012 at 9:51 AM

    Thanks – don’t you just love them??

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