Dilled, Crunchy Sweet Corn Salad With Buttermilk Dressing
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
- 1 cloveshallot, halved lengthwise and thinly sliced
- 3 earsfresh, uncooked corn, the kernels scraped from the cobs with a sharp knife (about 2 3/4 cup)
- 4persian cucumbers, quartered lengthwise and sliced crosswise into 1/2 inch dice
- 1long red sweet pepper, seeded, ribs removed and diced
- 1 smallhandfull fresh dill (about 4 smallish sprigs), minced
- ¼ cupminced fresh parsley
- 1handful crumbled feta cheese, rinsed, as a garnish
- ¼ cupbuttermilk
- ⅝ cupplain european style thin yogurt, stirred
- 1 tablespoonwhite-wine vinegar
- 3 tablespoonminced vidalia or other sweet onion
- 1 smallclove garlic, minced and mashed with a pinch of salt
- ¼ cupextra-virgin olive oil
- salt and freshly ground pepper to taste
Directions
- 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.
- 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.
- 3
Serve the salad slightly chilled, garnished with the feta cheese. Pass the dressing separately.