Wash and prepare your vegetables. Chop the bell peppers into small pieces and slice the green onions thinly. If using fresh shoepeg corn, remove the kernels from the cob or use thawed frozen corn.

In a large mixing bowl, add the shoepeg corn, chopped bell peppers, and green onions. Pour in mayonnaise and vinegar. Sprinkle with sugar, salt, and pepper.

Stir the mixture until all ingredients are well-coated with the dressing.

Cover and refrigerate for at least 30 minutes to allow the flavors to meld.

Before serving, stir gently and transfer the salad to a clear dish to showcase its vibrant colors.