Shoepeg Corn | Pico de Gallo

Pico de Gallo with a corn twist.


Serves 6

  • 10 ounce Shoepeg corn, canned
  • 1/2 whole Onion, diced
  • 1/2 cup Black olives, diced
  • 1/2 cup Grape tomatoes, quartered
  • 4 ounce Feta cheese, crumbled
  • 1/4 cup Red wine vinegar
  • 1/2 cup Olive oil
  • 1 Tablespoon Oregano, dried
  • 1 teaspoon Seasoned salt


Combine corn through feta. Whisk together the vinegar through salt and pour it over the veggies. Stir to combine.


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

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