Prop Styling by Shiri Feldman
Food Prep and Styling By Chef Suzie Gornish
Photography by Felicia Perretti

Corn salad is an easy side dish to turn to when you need something quick and easy. It’s great with chicken, meat, or fish — it really goes with anything. But like with any go-to staple, there are some recipes that are better than others. With a little digging, we’ve compiled a selection of the best of the best, the cream of the crop so that you can include this mainstay at your Lag B’omer barbecue. Let us know if you enjoy them, we’re all ears!

Summer Corn Salad

Contributed by Zisi M.

I love being creative in everything I do, especially in the kitchen. I enjoy creating my own recipes and experimenting with unusual combinations.

This is far from your typical corn salad. The ingredients are simple, but the unexpected combination of flavors and texture make it shine. With creamy avocado, crunchy apple, and fresh herbs, this recipe is out-of-the-box in a very tasty way.

YIELDS 1 3-LB (1.36-KG) CONTAINER

• 1 15-oz (425-g) can sweet yellow corn
• 1 cup cherry tomatoes, quartered
• 3 scallions, finely chopped
• 1 small avocado, diced
• 1 red apple, diced
• ⅓ cup sliced almonds (optional)

Dressing

• ½ cup olive oil
• ¼ cup apple cider vinegar
• 1 Tbsp Dijon mustard
• 1 Tbsp honey
• 6 cubes frozen basil, defrosted, or ¼ cup finely chopped fresh basil, packed

Combine all dressing ingredients. Place veggies in a bowl, add dressing, and toss.

If making ahead, add the avocado, apple, and almonds, if using, right before serving.

“Seudah Shlishis” Corn Salad

Contributed by Batya Krause

This salad recipe is from my mother, Mrs. Faege Moskowitz. She always hosted, and her style was to prepare easy, plentiful recipes to enable a constant flow of guests. This recipe was a family favorite.

SERVES 8–10

• 1 15-oz (425-g) can shoepeg or yellow corn
• 1 15-oz (425-g) can chickpeas
• 1 15-oz (425-g) can hearts of palm, sliced
• 1 15-oz (425-g) can baby corn, sliced
• 1 red pepper, diced
• 1 red onion, diced

Dressing

• ⅓ cup vinegar
• ⅓ cup sugar
• 1 tsp salt

Mix all dressing ingredients. Combine all the vegetables in a bowl and toss with the dressing.

Classic Corn Salad

Submitted by the M. Family

This is a super-simple, kid-friendly salad that your kids can make all by themselves! Just give them a ziplock bag and a plastic knife. No mess, no bowl, and no soggy leftovers. This salad graces the kids’ table every Shabbos lunch and is always a success. This salad can be prepared in advance and stays fresh for several days, but we doubt you’ll have any leftovers!

SERVES 12

• 4 15-oz (425-g) cans yellow corn, drained
• 32-oz (910-g) jar kosher gherkins, diced
• 2 heaping Tbsp mayonnaise
• 1 bunch dill, stems removed, or several cubes frozen dill

Dump the corn and pickles into a large ziplock bag. Add mayonnaise (adjust amount according to how creamy you like it) and sprinkle in the dill. Use less dill if your kids don’t enjoy seeing green pieces.

Thank you to the Neshei of the Passaic-Clifton Community Kollel for hosting the tasting party.

(Originally featured in Family Table, Issue 894)