Step-by-Step Instructions

• Gather all your ingredients and drain the shoepeg corn in a colander, rinsing it under cold water before patting dry.
• In a large mixing bowl, combine the drained corn with diced green bell pepper, diced celery, finely chopped red onion, and halved cherry tomatoes. Gently fold to mix.
• In a smaller bowl, whisk together mayonnaise, white vinegar, sugar, salt, black pepper, garlic powder, and paprika until smooth.
• Pour the dressing over the corn and vegetable mixture, gently folding until well coated.
• If using, sprinkle the shredded cheddar cheese over the salad and mix gently to incorporate.
• Cover the bowl and chill in the refrigerator for at least 1 hour to let flavors meld.
• Before serving, taste and adjust seasoning if needed, then garnish with freshly chopped parsley.