Corn is one of my favorite comfort foods. I love the salty and sometimes burnt flavor of popcorn and the sweetness of corn on the cob. There are actually “corn on the cob” street vendors in Israel.
They’ll be stirring a huge pot of boiling corn heated by a propane tank and offering the cobs to hungry passersby – especially the children.
These vendors have been a beloved fixture on the streets of Israel since before the State was born. They are also one of the things that really makes me smile about Israel.
Picking out the perfect cob is one of my first memories of visiting my grandparents in Haifa as a little girl.
And here is a recipe for one of my favorite salads to serve at lunch on Shabbat
Ingredients:
Serves Four
- 1 can of corn or equivalent home cooked kernels from the cob
- 1 chopped celery stalk
- ½ chopped small cucumber
- ½ chopped red pepper
- ½ chopped small purple onion
- 1 small bundle of chopped cilantro
- 2 tablespoons of Galilee Extra Virgin Olive Oil
- juice from ½ a lemon
- 1 tablespoon of mayonnaise
Directions:
- put all the corn and chopped vegetables in a large mixing bowl
- add the oil, lemon juice and mayonnaise
- spice it up with salt, black pepper, dash of turmeric and hot pepper flakes to taste
- mix well and enjoy!
This salad is both beautiful and tasty. It mixes sweetness, freshness and a hit of hot. Serve it as an appetizer or as a side dish. It works well with all types of proteins.
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