Shoepeg Corn Salad
My neighbour, Ersie, took me to her church's Thanksgiving supper last week. It was an array of typical southern food - baked ham, roast turkey, braised turnip greens, fried okra, scalloped corn, corn salad, two kinds of cornbread stuffing, sweet potatoes, whipped potatoes, biscuits, and an array of salads. Ersie brought one of the salads to my attention. It was made with shoepeg corn. As is usual with me, I didn't understand the accent clearly so I searched the internet for 'shoopay' corn.
The term "shoepeg corn" dates back to before the American Civil War. The name is derived from a shoemaking term used during the 1800s. The kernels resemble the wooden pegs used to attach soles to the upper part of shoes. The corn is characterized by small, narrow kernels tightly and unevenly packed on the cob. The corn has a sweet, mild flavor.
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. This salad tastes like a fresh, crisp relish and keeps well for a few days in the refrigerator. A good substitute would be young white corn.
SHOEPEG CORN SALAD
2 11 oz. cans shoepeg corn
1 8 oz. can French style green beans
1 8 oz. can small peas
1 c. chopped celery
1 c. chopped onion
1/2 small jar pimientos
1/2 c. sugar
3/4 c. vinegar
1/4 c. salad oil
Drain all vegetables and discard liquid. Heat sugar, vinegar and salad oil until sugar is dissolved. Cool and pour over vegetables. Cover and refrigerate before serving.