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.