Shoepeg Corn Supreme Recipe
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Shoepeg Corn Supreme Recipe

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Dress up canned corn with green pepper, cream of celery soup and cheddar cheese for a deluxe side dish. With a butter-flavored cracker coating, this comfort food is sure to disappear in a hurry.—Linda Roberson, Collierville, Tennessee
TOTAL TIME: Prep: 10 min. Bake: 25 min.
MAKES:8 servings
TOTAL TIME: Prep: 10 min. Bake: 25 min.
MAKES: 8 servings


  • 1 small green pepper, chopped
  • 1 small onion, chopped
  • 1 celery rib, chopped
  • 2 tablespoons olive oil
  • 3 cans (7 ounces each) white or shoepeg corn, drained
  • 1 can (10-3/4 ounces) condensed cream of celery soup, undiluted
  • 1 cup (8 ounces) sour cream
  • 1/2 cup shredded sharp cheddar cheese
  • 1/4 teaspoon pepper
  • 1-1/2 cups crushed butter-flavored crackers
  • 3 tablespoons butter, melted

Nutritional Facts

1 each: 339 calories, 22g fat (10g saturated fat), 42mg cholesterol, 724mg sodium, 30g carbohydrate (5g sugars, 3g fiber), 7g protein.


  1. Preheat oven to 350°. In a large skillet, saute green pepper, onion and celery in oil until tender. Remove from heat; stir in corn, soup, sour cream, cheese and pepper. Transfer to a greased 11x7-in. baking dish.
  2. Combine cracker crumbs and butter; sprinkle over the top. Bake, uncovered, 25-30 minutes or until bubbly. Yield: 8 servings.
Originally published as Shoepeg Corn Supreme in Country Woman Christmas Annual 2010, p50

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veggiemama User ID: 4640590 92151
Reviewed Jul. 9, 2012

"My husband and I liked this recipe a lot! I couldn't find shoepeg corn so I used white corn instead. Tasted wonderful!"

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