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Shoepeg Corn Side Dish Recipe

Shoepeg Corn Side Dish Recipe

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 YIELD: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


  • 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.

Nutritional Facts

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

Reviews for Shoepeg Corn Side Dish

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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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