Dilled, Crunchy Sweet-Corn Salad with Buttermilk Dressing
★★★★☆
PREP TIME
40 minutes
SERVES
6 as a side dish
Ingredients
1
clove shallot, halved lengthwise and thinly sliced
3
ears of fresh, uncooked corn, the kernels scraped from the cobs with a sharp knife (about 2 3/4 cup)
4
Persian cucumbers, quartered lengthwise and sliced crosswise into 1/2 inch dice
1
long red sweet pepper, seeded, ribs removed and diced
1
small handfull fresh dill (about 4 smallish sprigs), minced
1/4 cup
minced fresh parsley
1 handful
crumbled Feta cheese, rinsed, as a garnish
1/4 cup
buttermilk
2/3 cup
plain European style thin yogurt, stirred
1 tablespoon
white-wine vinegar
3 tablespoons
minced Vidalia or other sweet onion
1
small clove garlic, minced and mashed with a pinch of salt
1/4 cup
extra-virgin olive oil
Instructions
- 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.
- 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.
- Serve the salad slightly chilled, garnished with the feta cheese. Pass the dressing separately.
