Begin by gathering all your ingredients on a clean countertop. Open the two cans of shoepeg corn and drain them well.

In a large mixing bowl, add the drained shoepeg corn, along with the diced green bell pepper, diced celery, finely chopped red onion, and halved cherry tomatoes. Gently stir the mixture.

In a separate small bowl, create the dressing by whisking 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 and gently fold the ingredients together to coat evenly.

If desired, sprinkle the shredded cheddar cheese over the salad and mix it in gently.

Cover the bowl and refrigerate the salad for at least 1 hour.

Before serving, taste the salad and adjust seasoning. Garnish with fresh chopped parsley.