Ingredients
Equipment
Method
Preparation
- Drain the shoepeg corn thoroughly in a sieve. Ensure no excess liquid remains to prevent a watery dressing.
- Halve the cherry tomatoes and cube the English cucumber into 1/2-inch pieces, keeping the dark green skin on for texture and visual contrast.
Assembly
- In a small bowl, whisk mayonnaise, sour cream, sugar, vinegar, and salt until smooth and opaque.
- In a large bowl, gently fold the corn, tomatoes, and cucumbers with the dressing until heavily and evenly coated.
- Refrigerate for at least 1 hour to allow the dressing to set and become glossy.
Garnish
- Transfer to a white ceramic plate and garnish with a generous dusting of cracked black pepper and fine red paprika.
Notes
Ensure corn is fully drained to keep the dressing thick.
Keep cucumber skins on for the best visual and structural results.
Keep cucumber skins on for the best visual and structural results.
