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Corn Salad

Corn Salad

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A colorful family corn salad built from sweet corn, three bell peppers, sour pickles, and red onion in a light creamy coating. The old card says only "mayonnaise and salt to taste," so the approved final gives a beginner a clear starting point without turning the salad heavy.
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Prep Time 20 minutes
Servings: 8 servings
Course: Pareve Salad
Ingredients Equipment Method Notes

Ingredients
  

Salad
  • Red bell pepper: 1, diced
  • Orange bell pepper: 1, diced
  • Yellow bell pepper: 1, diced
  • 3 Sour pickles medium, diced
  • 1 Red onion small, finely diced
  • 1 can Corn (15 oz / 425 g), drained well
Creamy Coating
  • 1/3 cup Mayonnaise (80 g) to start, up to 1/2 cup (120 g) as needed
  • 1/2 tsp Kosher salt to start, then more only if needed

Equipment

  • Large salad bowl
  • Colander for corn
  • Sharp knife and cutting board
  • Measuring cups and spoons
  • Large spoon or spatula

Method
 

  1. Drain the corn very well so excess liquid does not thin the salad.
  2. Dice the red, orange, and yellow peppers, the sour pickles, and the red onion into small, similar-size pieces.
  3. Place the corn, peppers, pickles, and onion in a large bowl and toss to distribute everything evenly.
  4. Add 1/3 cup mayonnaise and 1/2 teaspoon salt. Toss thoroughly.
  5. Taste. Add more mayonnaise 1 tablespoon at a time if needed, and add more salt only after tasting because the pickles already contribute salt.
  6. Serve immediately or chill for 20-30 minutes before serving.

Notes

Recipe #157
Category: Pareve Salad
Yield: About 8 servings
Method: Chop and toss
Prep: About 20 minutes
Cook: None
Difficulty: Easy
Recipe Details
Kosher: Pareve when made with pareve mayonnaise. Texture: Crisp peppers and pickles with tender corn. Flavor: Sweet corn, tangy pickles, sharp onion, and creamy mayonnaise.
Use Enough Mayo to Coat, Not Bury
Start with 1/3 cup mayonnaise. After tossing, add another tablespoon at a time only if the vegetables still look dry. Pickles and corn add moisture, so you may not need the full 1/2 cup.
What a Beginner Should Look For
The salad should look colorful and lightly creamy. You should still see individual pieces of corn, peppers, pickles, and onion rather than a bowl dominated by mayonnaise.
Dice Everything Small
This salad tastes best when each spoonful gets corn, pepper, pickle, and onion together. Small, even pieces make that happen and also make the salad much easier to serve.
Beginner Tips
  • Drain the corn well before mixing.
  • Use a small red onion if your onions are especially strong.
  • Dice the peppers and pickles about the size of the corn kernels for the best balance.
  • Taste before adding extra salt; sour pickles can be quite salty.
  • Chill briefly if you like the flavors more blended.
Troubleshooting
Too wet: Drain off excess liquid and stir in a little more diced pepper or corn. Too much onion: Add more corn or pepper to rebalance the salad. Too heavy: Fold in extra vegetables rather than adding more mayonnaise. Too bland: Add a pinch of salt or another diced pickle.
Variations
  • Use frozen corn that has been thawed and well drained instead of canned.
  • Add a green bell pepper for a four-color version.
  • Add chopped fresh dill for an extra deli-style note.
Make Ahead, Storage & Freezing
Refrigerator: Store airtight up to 3 days. Stir before serving because a little liquid may collect at the bottom. Freezing is not recommended.
Tip to Hand Down
A good creamy salad does not need to be flooded with dressing. Coat it, taste it, and stop when the vegetables still look like themselves.

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