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....it's satisfying and delicious in all the ways that keep you coming back for more!
Servings: 6
Calories: 55kcal
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 spears of pickles out of the jar and lay them on a few layers of paper towels.
- Shuck corn and lay flat on a cutting board. Use a sharp chef's knife and cut kernels off, close to the cob. Turn ¼ turn and cut kernels off again. Continue until you've gone all the way around and there are no kernels left on the cob. Place kernels into a medium sized bowl.
- Dice red pepper and shallots and add to the bowl.
- Press pickles with the paper towel to get remaining moisture off. Dice and add to the bowl.
- Mix well. Sprinkle with pepper, drizzle with olive oil and then mix again.
- Corn and pickle salad can be stored in the refrigerator in an airtight container for a week. Be sure to mix well before serving as the pickles will continue to emit juice and you want the "sauce" to be evenly distributed in every bite!
Notes
CORN: Use fresh corn, cut off the cob or frozen corn. Canned corn is not a good substitute in this corn salad recipe.
PICKLES: must be drained on paper towels before dicing. Your corn and pickle salad will be too saucy if your pickles haven't been drained. Use the flavor of pickles you like best. For me, that's spicy dill.
Nutrition
Serving: 1g | Calories: 55kcal | Carbohydrates: 3g | Protein: 0.5g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 98mg | Potassium: 85mg | Fiber: 1g | Sugar: 2g | Vitamin A: 645IU | Vitamin C: 26mg | Calcium: 11mg | Iron: 0.3mg