Sweet Dilled Corn Salad with Buttermilk DressingPrint Print Without Images
Did you know you can eat corn raw? Yup, that’s right. It’s crunchy and sweet and it’s how Farmer Rob tests the corn to see if it’s ready for picking, by chomping on a fresh cob right in the field. But raw corn is also perfect for this incredibly fresh tasting summer salad. Of course if you have left-over corn after dinner, you can make it with cooked corn as well, but try the fresh version, I know you’ll love it! It’s best dressed as you eat it, as the salad can get a bit watery if mixed with the dressing ahead of time.
For the salad:
1 clove shallot, halved lengthwise and thinly sliced
3 ears of Lepp’s fresh, uncooked corn, the kernels scraped from the cobs with a sharp knife (about 3 cups)
4 Persian cucumbers or ½ Long English cucumber, quartered lengthwise and sliced crosswise into ½ inch dice
1 sweet red or orange pepper, seeded, ribs removed and diced
1 small handful fresh dill (about 4 smallish sprigs), minced
¼ cup minced fresh parsley
1 handful crumbled Feta or Cotija cheese, as a garnish
For the dressing:
¼ cup buttermilk
⅔ cup plain yogurt, stirred
1 tbsp. white-wine vinegar, or white balsamic vinegar for a bit of extra sweetness
¼ cup minced sweet onion
1 clove garlic, minced and mashed with a pinch of salt
¼ cup extra-virgin olive oil
Salt and freshly ground pepper to taste.
Salt the shallot slices in ½ tsp. 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 blended. Season with freshly ground pepper and salt to taste.
Serve the salad slightly chilled, garnished with the feta or cotija cheese. Pass the dressing separately.