A picnic classic and often found as part of a mezze spread, Israeli corn salad features fresh dill along with pickles and pickled sweet pepper.
Israeli salads, which open up many a restaurant meal but also star on breakfast (yep) and dinner tables, include a panoply of influences. They're dominated by wonderful, local, Mideast foodways, but there's a diverse cast of players, with delicious voices from the Balkans, north Africa, Central Asia, and even Eastern Europe. Though inflected with Israeli-style pickles and pickled sweet peppers, this corn salad has the telltale creaminess of mayonnaise and the unmistakable flavor or dill to trace its roots back to Ashkenazi territory. Maybe it's that combination that males this simple salad consummately Israeli to me.
Ingredients for Israeli corn salad
In Israel, this corn salad is usually made with canned corn. There's particularly good quality canned corn in Israel and there are some in the US, as well. But if you wanted to use frozen corn, you could cook it in boiling water for a few minutes, then drain and add to the salad when it's cool.
For the pickles, if you can find Israeli-style sour garlic pickles made with small cucumbers, which may be available canned in the kosher section of your supermarket, they are the best here. Israeli brands sold in the US include Beit Hashita and Yvutzat Yavneh. However, you could substitute with another sour garlic pickle, but not a sweet-and-sour type like American bread and butter pickles. For the pepper, you'll want to look for sweet pickled red peppers, not the fire-roasted or hot kinds.
Fresh dill is a must in this salad, adding a huge amount of flavor and tying everything together.
Other than mincing the ingredients, it's just a matter of tossing them together and serving, preferably on the patio.