Dilled, Crunchy Sweet-Corn Salad with Buttermilk Dressing

By Lori

6 Person

40 Minutes

0 Calories

Whenever I cook corn for my family, I cut off the tips, the better to fit the ears into my soup kettle. I always find myself nibbling the sweet kernels from those tips and wondering how else these little nubbins could be used. So when Amanda and Merrill announced the competition for best uncooked dish, I decided to try for a crunchy, chunky salad starring uncooked corn that would be colorful and satisfying. Here is the result. You could replace the shallots with some minced chives or scallions. This salad could replace cole slaw or potato salad as a side dish for a hefty sandwich. - creamtea

Ingredients

For the salad

1 handful crumbled Feta cheese, rinsed, as a garnish
1/4 cup minced fresh parsley
1 small handfull fresh dill (about 4 smallish sprigs), minced
1 long red sweet pepper, seeded, ribs removed and diced
4 Persian cucumbers, quartered lengthwise and sliced crosswise into 1/2 inch dice
2 3/4 cup fresh, uncooked corn(kernel)
1 clove shallot, halved lengthwise and thinly sliced

For the dressing

salt and freshly ground pepper to taste.
1/4 cup extra-virgin olive oil
1 small clove garlic, minced and mashed with a pinch of salt
3 tbsp. minced Vidalia or other sweet onion
1 tbsp. white-wine vinegar
2/3 cup plain European style thin yogurt, stirred
1/4 cup buttermilk

Method

01

Salt the shallot slices in 1/2 t. salt and allow to sit about 20 minutes to draw out any harshness. Rinse well with water and pat dry with a paper towel. In a large bowl toss the corn kernels lightly to separate them, add the shallot and the remaining salad ingredients and toss again to combine.
02

In a smaller bowl combine the buttermilk, vinegar, onion, yogurt, and garlic and whisk to combine. Add the oil in a slow stream, whisking, until amalgamated. Season with freshly ground pepper and salt to taste.
03

Serve the salad slightly chilled, garnished with the feta cheese. Pass the dressing separately.

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Dilled, Crunchy Sweet-Corn Salad with Buttermilk Dressing

4.4

( By Lori )

01 Information

Grade easy
Serving 6 servings
Prep Time 20 Mins
Cook Time 20 Mins
Total Time 40 Mins

02 Ingredients

For the salad

1 handful crumbled Feta cheese, rinsed, as a garnish

1/4 cup minced fresh parsley

1 small handfull fresh dill (about 4 smallish sprigs), minced

1 long red sweet pepper, seeded, ribs removed and diced

4 Persian cucumbers, quartered lengthwise and sliced crosswise into 1/2 inch dice

2 3/4 cup fresh, uncooked corn(kernel)

1 clove shallot, halved lengthwise and thinly sliced

For the dressing

salt and freshly ground pepper to taste.

1/4 cup extra-virgin olive oil

1 small clove garlic, minced and mashed with a pinch of salt

3 tbsp. minced Vidalia or other sweet onion

1 tbsp. white-wine vinegar

2/3 cup plain European style thin yogurt, stirred

1/4 cup buttermilk

03 Method

Step 1

Salt the shallot slices in 1/2 t. salt and allow to sit about 20 minutes to draw out any harshness. Rinse well with water and pat dry with a paper towel. In a large bowl toss the corn kernels lightly to separate them, add the shallot and the remaining salad ingredients and toss again to combine.

Step 2

In a smaller bowl combine the buttermilk, vinegar, onion, yogurt, and garlic and whisk to combine. Add the oil in a slow stream, whisking, until amalgamated. Season with freshly ground pepper and salt to taste.

Step 3

Serve the salad slightly chilled, garnished with the feta cheese. Pass the dressing separately.

04 Author