Giora Shimoni writes, "when we have guests over in the summer, I like to put a variety of fresh salads on the table. This Corn Salad is one of my favorite salads to serve because it is colorful, delicious, and easy to make. It's also perfect for summer cookouts or picnics because it is parve and travels well."
Tips: For the best flavor and texture, use fresh corn when it is in season. Shuck and cook the corn; when it is cool enough to handle, cut the kernels off the cob with a sharp knife. If you are using frozen corn, cook it just until heated through. Canned corn should be drained and rinsed before adding to the salad.
The salad is tastiest when it has a chance to marinate in the dressing, so try to make it at least a few hours before you plan to serve it.
- 3 cups (from about 6 ears) fresh corn kernels (frozen or canned work too)
- 1 cucumber, peeled and cubed
- 1 red bell pepper, cored and cubed
- 2 to 3 scallions, thinly sliced
- 2 dill pickles, cubed
- 3 tablespoons oil
- 2 tablespoons freshly squeezed lemon juice
- 1 teaspoon salt
- 1/2 teaspoon mustard
- 1/4 teaspoon black pepper
- 1 tablespoon fresh dill (finely chopped)
In a large bowl, combine the corn kernels, cucumber, bell pepper, scallions, and pickles.
Toss gently to combine.
In a small bowl, whisk together the oil, lemon juice, salt, mustard, and black pepper until emulsified.
Pour the dressing over the salad ingredients, and stir well to coat.
Cover and chill for at least 3 hours.
Just before serving, add finely chopped fresh dill to the salad and toss again.
Garnish with additional dill if desired.