Gather all your ingredients for the Shoepeg Corn Salad. Drain the shoepeg corn, dice the green bell pepper and celery, finely chop the red onion, and halve the cherry tomatoes.

In a large mixing bowl, combine the drained shoepeg corn with the diced green bell pepper, diced celery, chopped red onion, and halved cherry tomatoes.

In a separate small bowl, whisk together the mayonnaise, white vinegar, sugar, salt, black pepper, garlic powder, and paprika until smooth.

Pour the prepared dressing over the corn and vegetable mixture in the large bowl. Gently fold the dressing into the salad.

If using, sprinkle shredded cheddar cheese on top and gently mix it into the salad.

Cover the bowl and chill in the refrigerator for at least 1 hour.

Before serving, taste and adjust seasoning if necessary. Garnish with fresh chopped parsley.