dilled, crunchy sweet corn salad with buttermilk dressing

Soups & Salads

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.

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
salt and freshly ground pepper to taste.

Directions

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.