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Israeli Corn Salad with Pickles: A Zesty, Refreshing Delight

Discover the irresistible charm of Israeli Corn Salad with Pickles – a vibrant dish that promises a burst of tangy flavor and a satisfyingly chewy bite with every spoonful. This isn’t just another corn salad; it’s a culinary revelation that marries the sweetness of corn with the distinct, piquant kick of pickles, creating a symphony of tastes and textures. Once you experience the dynamic duo of corn and pickles in a single mouthful, you’ll understand why this salad quickly becomes an obsession. It’s colorful, incredibly flavorful, and possesses that perfect zing that sets it apart from all other corn salads.

Freshly cut corn kernels mixed with diced pickles, vibrant red bell peppers, and finely chopped shallots, creating a colorful and appetizing Israeli corn and pickle salad. — A medley of fresh corn, crunchy pickles, and crisp vegetables for a perfect Israeli corn salad.

Why This Israeli Corn and Pickle Salad Will Be Your New Favorite

In Israel, the presence of pickles is non-negotiable in a corn salad, and for good reason. It’s this unique addition that transforms a simple corn dish into something truly extraordinary. While many might think of Mexican street corn salad when they hear “corn salad”—a delicious dish in its own right—the Israeli version offers a completely different, yet equally captivating, flavor profile. It’s lighter, brighter, and incredibly refreshing, making it a versatile staple for any meal.

This salad is a testament to the power of fresh ingredients and bold flavors. It thrives on a subtle yet incredibly satisfying dressing that highlights the natural sweetness of the corn and the piquant notes of the pickles. Whether it’s the peak of summer, brimming with fresh, sweet corn, or the colder months when high-quality frozen corn steps in, this recipe remains a year-round delight. In Israel, you’ll find corn and pickle salad proudly displayed at breakfast buffets, gracing lunch and dinner tables as a beloved side dish, and readily available on virtually every takeout menu. Its universal appeal speaks volumes about its deliciousness and adaptability.

While some variations of corn salad might incorporate mayonnaise for a creamier texture, or involve charring the corn on a grill before slicing it off the cob, the consistent element across all Israeli corn salads is the pickles. This isn’t just a culinary quirk; it’s the secret to its distinctive character and a very, very good thing indeed.

The Essence of Israeli Salad: Freshness and Flavor

Israeli cuisine is renowned for its emphasis on fresh, seasonal ingredients and vibrant flavors. Salads, in particular, hold a place of honor, often taking center stage rather than merely serving as an afterthought. The Israeli Corn Salad with Pickles perfectly embodies this philosophy. It’s a celebration of simplicity, where a few well-chosen components come together to create a dish far greater than the sum of its parts. The interplay of sweet, salty, tangy, and crunchy textures is what makes it so incredibly addictive. It’s not just food; it’s an experience that awakens the palate and brings a little bit of Mediterranean sunshine to your plate.

This salad is also inherently versatile and naturally accommodating to various dietary preferences. It’s typically vegan, gluten-free, and full of wholesome vegetables, making it a healthy choice for any occasion. Its robust flavors mean it can stand alone as a light meal, or serve as the perfect counterpoint to richer main courses. Whether you’re hosting a casual barbecue, packing a picnic, or simply looking for a quick and easy weeknight side, this Israeli corn salad is your answer.

Key Ingredients and Smart Substitutions

Labeled ingredients for Israeli Corn Salad: pickles, corn kernels, white pepper, olive oil, diced red bell pepper, and chopped shallots, arranged neatly. — A visual guide to the fresh and flavorful ingredients that make this corn salad shine.

Corn: The foundation of our salad! For the best chewy bite and freshest flavor, we highly recommend using fresh corn cut straight off the cob. This provides a texture and sweetness that’s unmatched. If fresh corn isn’t in season or readily available, fire-roasted or regular frozen corn makes an excellent substitute; just ensure it’s fully thawed. We advise against using canned corn in this recipe as its texture tends to be too soft and watery, even after thorough draining, which can compromise the overall integrity of the salad.
Pickles: Ah, the star ingredient that gives this salad its distinctive Israeli identity! The beauty here is that you can truly use YOUR favorite type of pickle. If you enjoy a bit of heat, spicy dill pickles are a fantastic choice, adding an extra layer of flavor. Other excellent options include classic half sour or full sour pickles, traditional kosher dill pickles, or even the sweeter notes of bread and butter pickles. Whether you buy whole pickles, pre-cut slices, or spears doesn’t matter much, as you’ll be dicing them into small, corn-kernel-sized pieces. Prioritize the flavor profile you love most.
Red Peppers: Beyond their delightful crunch and subtle sweetness, red bell peppers contribute a vibrant pop of color that makes this salad visually appealing. However, feel free to experiment with other bell pepper varieties like orange, yellow, or even green peppers if you prefer a different hue or slightly different flavor. Each brings its own unique character to the dish.
Shallots: These mild, delicate onions add a gentle allium flavor without overpowering the other ingredients. Their fine texture blends seamlessly into the salad. If shallots are hard to find, excellent substitutions include finely diced red onion for a bolder taste, or sliced scallions (green onions) or spring onions for a fresher, milder onion note.
Olive Oil: A couple of tablespoons of good quality olive oil create a simple yet elegant dressing that beautifully coats the ingredients and helps the flavors meld together, especially with the pickle brine. For those who prefer a creamier corn salad, consider taking a few extra minutes to whip up a batch of homemade vegan mayonnaise – it’s a healthier, fresher alternative that’s superior to most store-bought options and adds a lovely richness.
White Pepper: A subtle seasoning that adds a touch of mild spice without visible flecks, preserving the salad’s vibrant appearance. Black pepper can be used as a substitute if white pepper isn’t available.

If you’re a true enthusiast of fresh corn, we highly recommend exploring our other delightful recipes such as vegan corn chowder for a comforting meal, and zucchini corn fritters for a crispy, savory snack. Both of these recipes can also be easily prepared using frozen corn, ensuring you can enjoy them year-round!

Crafting Your Israeli Corn Salad: A Step-by-Step Guide

Making this vibrant Israeli Corn Salad is straightforward and incredibly rewarding. The key lies in proper preparation of each ingredient to ensure the perfect texture and flavor balance. Follow these simple steps for a consistently delicious result:

How to Prepare

One crucial step to remember is to thoroughly drain your pickles before dicing. This prevents your delicious corn and pickle salad from becoming soggy and watery, ensuring every bite is perfectly crisp and flavorful.

Pickle spears laid out evenly on a paper towel to drain excess liquid before dicing. — Draining pickles is an essential step for a crisp salad, preventing sogginess.

Begin by removing your pickle spears (approximately 6 spears for this recipe) from the jar and laying them flat on a clean dish towel or several layers of paper towel. Allow them to drain while you prepare the other fresh vegetables. This simple action makes a significant difference in the final texture of your salad.

An ear of corn held horizontally on a cutting board, with a chef's knife carefully slicing off the kernels close to the cob. — Carefully remove corn kernels from the cob for the freshest taste and texture.

If using fresh corn, shuck the corn ears by removing the husks and silk. Lay an ear of corn on its side on a cutting board. Using a large, sharp chef’s knife, carefully cut downwards, close to the cob, to release the kernels. Work slowly and deliberately for safety and to get as many kernels as possible.

Several corn cobs, now stripped of their kernels, resting on a cutting board, demonstrating that all kernels have been successfully removed. — Rotate the cob and continue slicing until all kernels are off.

After cutting a section, turn the ear of corn approximately one-eighth of a rotation and repeat the slicing process. Continue this around the entire cob until all kernels have been removed. Repeat with the remaining ears of corn, collecting all kernels in a medium-sized mixing bowl. If using frozen corn, ensure it’s thawed and drained thoroughly before adding to the bowl.

A red bell pepper being prepped, with its core and seeds carefully removed before dicing. — Prepare your bell peppers and shallots by finely dicing them.

Carefully remove the core and seeds from your red bell pepper, then chop it into a small, uniform dice, roughly the same size as the corn kernels. Peel the shallots and also cut them into small, fine dice. Add both the diced red pepper and shallots to the bowl with the corn kernels.

Drained pickle slices being lined up on a cutting board, ready to be cut into small, uniform dice. — Dice the drained pickles to match the size of the corn kernels.

Go back to your drained pickles. Gently press them with a paper towel to remove any lingering moisture. Slice the pickles lengthwise into long, thin strips, then cut across the strips to create small, even dice. Aim for a size similar to that of your corn kernels for a harmonious texture throughout the salad. Add the diced pickles to the bowl with the other vegetables.

A large black mixing bowl containing colorful, distinct sections of diced pickles, shallots, corn kernels, and red bell peppers, ready to be combined. — Combine all ingredients in a spacious bowl for easy mixing.

Once all your ingredients are prepped, load the diced pickles, peppers, and shallots into the bowl with the fresh or thawed corn kernels. Ensure the bowl is large enough to allow for easy and thorough mixing.

A vibrant and colorful Israeli corn and pickle salad, featuring red peppers and shallots, perfectly mixed and ready to serve. — A final mix ensures all flavors are perfectly blended.

Drizzle the salad generously with olive oil and sprinkle with white pepper. Mix all the ingredients thoroughly until everything is well combined and evenly coated. Allow the salad to sit for at least 15-20 minutes, or even longer, to allow the flavors to mingle and develop. Give it another good mix just before serving. This salad is delightful served cold or at room temperature.

Customization and Variations

While the classic Israeli Corn Salad is perfect as is, it also lends itself beautifully to customization. Don’t hesitate to make it your own!

Herbs: Fresh herbs like chopped parsley, cilantro, or mint can add an extra layer of freshness and aroma.
Spice Level: If you love a kick, add a pinch of chili flakes or a dash of hot sauce to the dressing.
Creamier Texture: As mentioned, a tablespoon or two of a good vegan mayonnaise can transform this into a creamier version, reminiscent of some traditional corn salads, while still maintaining its unique tang.
Other Vegetables: Diced cucumber can add even more crunch and a refreshing element. A finely diced jalapeño (if you like heat) or some cherry tomatoes cut in half could also be interesting additions.
Citrus Boost: A squeeze of fresh lemon or lime juice can brighten all the flavors even further.

Serving Suggestions and Storage Tips

Storage: To maintain its freshness and vibrant flavor, store your Israeli corn and pickle salad in an airtight container in the refrigerator. It will keep beautifully for up to a week. Before each serving, give it a good stir. This helps to redistribute any juices that may have settled at the bottom of the bowl, ensuring every scoop is as flavorful as the first.
Serving: This versatile salad is a fantastic accompaniment to a wide array of dishes. It pairs wonderfully with classic Israeli fare like crispy falafel or savory tofu shawarma, especially when stuffed into warm pita bread or a fresh wrap. Its refreshing crunch also makes it an ideal side dish to bring to all your summer gatherings, be it potlucks, picnics, or barbecues. It’s particularly awesome served alongside hearty black bean veggie burgers or grilled proteins.

Your feedback is invaluable! Did you try this zesty Israeli Corn Salad with Pickles? We’d love for you to consider leaving a five-star rating and a comment below to share your experience. And if you snap a picture of your creation, please share it on Instagram by tagging me @dkhealthcoach and using the hashtag #debraklein. We can’t wait to see your delicious results!

📖 Recipe

Chopped pickles, red peppers and purple onions with corn.

Israeli Corn Salad with Pickles

Corn Salad with Pickles is tangy and chewy, vibrant and flavorful. You won’t miss the mayo in this healthier corn salad recipe, as it’s satisfying and delicious in all the ways that keep you coming back for more!

Prep Time

10 mins

Total Time

10 mins

Course
Side Dish

Cuisine
Israeli, Mediterranean

Servings
6

Calories

55 kcal

Ingredients

Ingredients:

4 ears corn
½ cup diced dill pickles (drain and then small dice)
1 red pepper (diced)
2 shallots (diced)
¼ teaspoon white pepper
2 tablespoon olive oil (optional)

Instructions

Directions:

Take about 6 pickle spears out of the jar and lay them on a few layers of paper towels or a clean kitchen towel to drain excess moisture. This is crucial for a crisp salad.
If using fresh corn, shuck it (remove husks and silk). Lay an ear flat on a cutting board. Use a sharp chef’s knife to cut the kernels off, working close to the cob. Rotate the ear by a quarter turn and cut more kernels. Continue until all kernels are removed from all ears of corn. Place the kernels into a medium-sized mixing bowl. (If using frozen corn, thaw and drain thoroughly).
Finely dice the red pepper and shallots. Add both to the bowl with the corn kernels.
Gently press the drained pickles with the paper towel to ensure any remaining moisture is absorbed. Dice the pickles into small pieces, similar in size to the corn kernels. Add them to the bowl.
Mix all the ingredients well in the bowl. Sprinkle with white pepper, and if using, drizzle with olive oil. Mix again to ensure all flavors are evenly distributed.
For best flavor, let the salad sit for at least 15-20 minutes to allow the flavors to meld. Israeli corn and pickle salad can be stored in the refrigerator in an airtight container for up to a week. Be sure to mix well before serving each time, as the pickles will continue to emit juice, and you want that tangy “sauce” to be evenly distributed in every delicious bite!

Notes

CORN: Use fresh corn, cut off the cob, or good quality frozen corn. Canned corn is not recommended for this specific corn salad recipe due to its softer texture and water content.

PICKLES: It is essential to drain pickles on paper towels before dicing them. If not drained properly, your corn and pickle salad will be too watery. Feel free to use your favorite flavor of pickles; spicy dill is a popular choice for its zesty kick.

Nutrition

Note

The nutrition calculations were done using online tools. To obtain the most accurate representation of the nutritional information in any given recipe, you should calculate the nutritional information with the actual ingredients you used. You are ultimately responsible for ensuring that any nutritional information is accurate, complete and useful.