Sweet Dill Corn Salad with Buttermilk Dressing
Did you know you can eat corn raw? Yup, thatโs right. Itโs crunchy and sweet and itโs how Farmer Rob tests the corn to see if itโs 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. ย 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 youโll love it! Itโs best dressed as you eat it, as the salad can get a bit watery if mixed with the dressing ahead of time.
Sweet Dill Corn Salad with Buttermilk Dressing
Ingredients
For the salad:
1ย clove shallot, halved lengthwise and thinly sliced
3ย ears of Leppโs fresh, uncooked corn, the kernels scraped from the cobs with a sharp knife (aboutย 3 cups)
ยฝย Long English cucumber, quartered lengthwise and sliced crosswise intoย ยฝย ย inch dice
1ย sweet red or orange pepper, seeded, ribs removed and diced
1ย small handful fresh dill (aboutย 4ย smallish sprigs), minced
ยผ cupย minced fresh parsley
1ย handful crumbled Feta or Cotija cheese, as a garnish
For the dressing:
ยผ cup buttermilk
โ
cupย plain yogurt, stirred
1 tbsp. white-wine vinegar, or white balsamic vinegar for a bit of extra sweetness
ยผ cupย minced sweet onion
1ย clove garlic, minced and mashed with a pinch of salt
ยผ cupย extra-virgin olive oil
Salt and freshly ground pepper to taste.
Instructions
Salt the shallot slices in ยฝ 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.
