This corn salad with chopped pickles and a creamy mayo dressing is simple, flavorful, and quick to make. It’s the perfect go-to side for grilling season and beyond.
Now that the weather is warming up, it’s officially barbecue season — and this corn salad belongs on every grill-side table. It’s versatile enough for picnics, potlucks, Shabbos, or any meal where you want a bright, tangy side that complements grilled meats, burgers, and sandwiches. The salad comes together in minutes and keeps well in the refrigerator for several days, making it an excellent make-ahead option when you’re hosting guests.
The base of the salad is canned corn for convenience, combined with chopped gherkins (or pickles) for a zesty crunch and balanced with a creamy mayonnaise dressing flavored with dried dill. The result is a refreshing contrast of sweet corn and tangy pickles with a smooth, herby binder. Because it’s so forgiving, you can easily double or triple the recipe for larger gatherings or adapt ingredients to taste.
A sharp, reliable knife makes chopping the gherkins quick and easy. Choosing a sturdy knife that feels comfortable in your hand speeds up prep and improves consistency in the pieces. If you prefer, you can use fresh corn cut from the cob instead of canned for a slightly sweeter, fresher texture; briefly blanching or grilling the ears before cutting the kernels off also adds a lovely flavor dimension.
Corn Salad
Ingredients
- 1 15-oz can corn drained
- 10 gherkins (approx.), diced
- ¼ cup mayonnaise
- 1 tsp dried dill weed
- Pinch of salt
Instructions
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Drain the canned corn thoroughly and place it in a medium mixing bowl.
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Dice the gherkins into small, even pieces so they distribute evenly throughout the salad.
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Add the diced gherkins to the corn.
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Stir in the mayonnaise, dried dill weed, and a pinch of salt until everything is evenly coated.
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Taste and adjust seasoning as needed. Chill for at least 30 minutes if possible to let the flavors meld before serving.
Notes
Variations: Substitute plain Greek yogurt or a mix of yogurt and mayo for a lighter dressing, or add a squeeze of lemon juice for extra brightness. For more texture and color, stir in finely chopped red bell pepper, red onion, or fresh herbs such as parsley or cilantro. For a bit of heat, add a small diced jalapeño or a pinch of red pepper flakes.
Serving suggestions: Serve alongside grilled chicken, burgers, hot dogs, or as part of a picnic spread. It also pairs well with grilled vegetables or a simple sandwich.
Scaling: This recipe is easy to scale up for larger crowds. Double or triple the ingredients and mix in a large bowl. The proportions are forgiving, so adjust the amount of mayonnaise and dill to taste.
Prep tips: If using fresh corn, cut kernels from cooked or grilled ears and allow to cool before mixing. When chopping pickles, aim for uniform small dice so every bite includes a bit of tang.
Recipe by Faigy Murray