Type what you have

Ingredients

• ✓ shoepeg corn
• avocado
• black-eyed pea
• tomato
• cilantro
• green onion
• red wine vinegar
• olive oil
• cumin
• garlic
• salt
• black pepper

Instructions

1. 1 Mix together avocados, peas, corn, tomatoes, cilantro, and green onion lightly in a salad bowl until well combined.
2. 2 Whisk together red wine vinegar, olive oil, cumin, and garlic in a medium bowl and pour over salad. Season with salt and pepper; lightly toss salad again. Chill in the refrigerator to blend the flavors before serving, about 1 hour.

By wusz

Ingredients

• ✓ shoepeg corn
• cream of celery soup
• sour cream
• cheddar cheese
• butter
• cracker

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Place drained corn in a shallow 2-quart casserole dish. Combine soup, sour cream, and Cheddar in a bowl; spread evenly over the corn.
3. 3 Melt butter in a saucepan over medium-low heat. Add crackers; stir to combine. Spread over corn.
4. 4 Bake in the preheated oven until casserole is hot and topping is golden brown, about 25 to 30 minutes.

By Vandale Gentry

Ingredients

• ✓ shoepeg corn
• pea
• green bean
• onion
• celery
• salt
• black pepper
• white sugar
• cooking oil
• red wine vinegar

Instructions

1. 1 Mix peas, green beans, corn, onion, celery, salt, and pepper together in a bowl.
2. 2 Combine sugar, oil, and vinegar in a saucepan over medium heat; cook and stir until sugar is dissolved, about 5 minutes. Pour mixture over vegetable mixture and stir to coat; refrigerate until flavors blend, 8 hours to overnight.

By Tina

Ingredients

• ✓ shoepeg corn
• black bean
• feta cheese
• green onion
• olive oil
• cider vinegar
• white sugar

Instructions

1. 1 Combine black beans, corn, feta cheese, and green onions in a large bowl.
2. 2 Whisk olive oil, vinegar, and sugar together in a small bowl until smooth; drizzle over corn mixture and toss to coat.
3. 3 Cover the bowl with plastic wrap; refrigerate until flavors blend, at least 30 minutes.

By Nancy Watkins King

Ingredients

• ✓ shoepeg corn
• black bean
• tomato
• green chile pepper
• green chile
• cilantro
• lemon pepper seasoning
• cumin
• olive oil

Instructions

1. 1 Stir black beans, corn, tomatoes with green chile peppers, diced green chiles, cilantro, lemon-pepper seasoning, cumin, and olive oil together in a large bowl. Refrigerate until cold, about 30 minutes.

By All4Tricia

Ingredients

• ✓ shoepeg corn
• mayonnaise
• green onion
• white wine vinegar
• jalapeno pepper
• parsley
• olive oil
• salt
• black pepper
• grape tomato

Instructions

1. 1 Whisk mayonnaise, green onions, vinegar, jalapeno peppers, parsley, and olive oil together in a bowl until smooth; season with salt and pepper.
2. 2 Gently stir corn and tomatoes into the dressing to coat. Transfer salad to a serving dish, cover with plastic wrap, and refrigerate at least 2 hours.

By HappyGrandma

Ingredients

• ✓ shoepeg corn
• ground beef
• onion
• taco seasoning mix
• ranch dressing mix
• tomato
• green chile pepper
• red kidney bean
• black bean
• pinto bean
• chicken broth
• tomato

Instructions

1. 1 Heat a large skillet over medium-high heat. Cook and stir beef and onion in the hot skillet until browned and crumbly, 5 to 7 minutes; drain and discard grease.
2. 2 Stir taco seasoning mix and ranch dressing mix into the ground beef; add shoepeg corn, diced tomatoes with green chile peppers, red kidney beans, black beans, pinto beans, chicken broth, and diced tomatoes. Bring the mixture to a simmer, stirring occasionally; cook until the tomatoes are softened, 30 to 60 minutes.

By steph

Ingredients

• ✓ shoepeg corn
• salt
• mexican-style cheese blend
• cheddar cheese
• jalapeno pepper
• cilantro
• green onion
• red onion
• lime
• taco seasoning mix
• chile-garlic sauce
• sour cream
• mayonnaise
• cream cheese
• lime juice
• cilantro
• green chili
• tomato
• corn
• corn
• cooking spray

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Spray a 5-quart casserole with cooking spray.
2. 2 Combine the canned yellow corn, mixed yellow and white corn, white shoepeg corn, and diced tomatoes in a large bowl.
3. 3 Beat the cream cheese, mayonnaise, sour cream, chili-garlic sauce, taco seasoning, and lime juice together in a separate large mixing bowl until smooth and creamy.
4. 4 Transfer the corn and tomatoes into the bowl containing the cream cheese dressing. Add the red onion, green onions, cilantro, and jalapeno pepper; stir until thoroughly combined. Fold the Cheddar cheese and Mexican-style cheese blend into the corn mixture until thoroughly combined; season with kosher salt and spoon into the prepared baking dish.
5. 5 Bake in the preheated oven for 25 minutes, stir and continue baking until the dip is hot and bubbling and the top is lightly browned, 20 to 25 more minutes. Cool for 15 minutes before serving.

By Brad J Hall