Shoepeg Corn Supreme Recipe
Shoepeg Corn Supreme Recipe photo by Taste of Home

Shoepeg Corn Supreme Recipe

Publisher Photo
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

Ingredients

  • 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 serving equals 339 calories, 22 g fat (10 g saturated fat), 42 mg cholesterol, 724 mg sodium, 30 g carbohydrate, 3 g fiber, 7 g protein.

Directions

  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

Nutritional Facts

1 serving equals 339 calories, 22 g fat (10 g saturated fat), 42 mg cholesterol, 724 mg sodium, 30 g carbohydrate, 3 g fiber, 7 g protein.

Reviews for Shoepeg Corn Supreme

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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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