Gather all ingredients for the Shoepeg Corn Salad. Open the cans of shoepeg corn and drain them thoroughly.

In a large bowl, combine the corn, green bell pepper, celery, red onion, and cherry tomatoes. Stir gently until evenly mixed.

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

Pour the dressing over the salad mixture and fold gently with a spatula until well coated.

If using, sprinkle shredded cheddar cheese on top and mix it in lightly.

Cover the bowl and refrigerate for at least 1 hour to allow flavors to meld.

Before serving, taste and adjust seasonings as necessary. Garnish with fresh parsley.