Shoepeg Corn Salad

Not only is this low-iodine recipe easy to make, it’s delicious too! #FoodyFriday

selective focus photography of three yellow corns
  • 16 oz White corn, thawed
  • 1 Roasted red pepper, whole
  • ½ c Green pepper, diced
  • 1 c Onion, diced
  • 2 Celery stalks, diced
  • ½ c Sugar
  • ½ c Vegetable oil
  • ½ c White vinegar
  • 1 tsp Salt
  • ½ tsp Black pepper

Combine corn, peppers, onion, and celery. Combine sugar, oil, vinegar, salt, and pepper in a sauce pan. Bring to a boil and remove from heat. Combine with vegetables. Toss all together and chill 2 hours before serving.

ROASTED PEPPER

Place over flame of a gas stove or outdoor grill. In the case of a gas stove, the pepper may be laid directly on the burner element. Char the skin, turning often, until the entire pepper is black. Rinse under running water, scraping away the black skin.

This recipe is from the free Low-Iodine Cookbook published by ThyCa: Thyroid Cancer Survivors’ Associaton, Inc. (www.thyca.org) and is provided courtesy of ThyCa.

selective focus photography of three yellow corns