Shoepeg Corn Side Dish Recipe
Shoepeg Corn Side Dish Recipe photo by Taste of Home
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Shoepeg Corn Side Dish Recipe

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I took this dish to a potluck and everyone asked for the recipe. If shoepeg corn isn't available in your region, then regular canned corn works well in this recipe, too.—Gloria Schutz, Trenton, Illinois
TOTAL TIME: Prep: 20 min. Cook: 3 hours
MAKES:8 servings
TOTAL TIME: Prep: 20 min. Cook: 3 hours
MAKES: 8 servings


  • 1 can (14-1/2 ounces) French-style green beans, drained
  • 2 cans (7 ounces each) white or shoepeg corn
  • 1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
  • 1 jar (4-1/2 ounces) sliced mushrooms, drained
  • 1/2 cup slivered almonds
  • 1/2 cup shredded cheddar cheese
  • 1/2 cup sour cream
  • 3/4 cup French-fried onions

Nutritional Facts

3/4 cup: 211 calories, 13g fat (5g saturated fat), 19mg cholesterol, 733mg sodium, 19g carbohydrate (4g sugars, 3g fiber), 6g protein.


  1. In a 3-qt. slow cooker, combine the first seven ingredients. Cover and cook on low for 3-4 hours or until vegetables are tender, stirring occasionally. Sprinkle with onions during the last 15 minutes of cooking. Yield: 8 servings.
Originally published as Shoepeg Corn Side Dish in Taste of Home Everyday Slow Cooker & One Dish Recipes Annual 2011, p60

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Fappa User ID: 6909641 192190
Reviewed Dec. 13, 2012

"A lot of ingredients, but kind of a mushy concoction when done. It was okay, but probably would opt for plainer, fresh veggies instead for company."

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