Dilled, Crunchy Sweet-Corn Salad with Buttermilk Dressing

By • June 28, 2011 • 152 Comments

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Author Notes: 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. So when Amanda and Merrill announced the competition for best uncooked dish, I decided to try for a crunchy, chunky salad starring uncooked corn that would be colorful and satisfying. Here is the result. You could replace the shallots with some minced chives or scallions. This salad could replace cole slaw or potato salad as a side dish for a hefty sandwich. - creamteacreamtea

Food52 Review: Creamtea's thoughtfully composed corn salad has none of the rough edges a raw salad often brings. The dressing, tangy with buttermilk and yogurt, envelops the crunchy corn, peppers and cucumbers in a silky cloak. We love the hit of herbs (dill and parsley) and the zip of onion and garlic in the dressing; the creamy crumbles of salty feta are a perfect counterpoint to the sweet corn and peppers. - A&MA&M

Serves 6 as a side dish

For the salad:

  • 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
  • crumbled Feta cheese, rinsed, as a garnish

For the dressing:

  • 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.
  1. 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.
  2. 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.
  3. Serve the salad slightly chilled, garnished with the feta cheese. Pass the dressing separately.
Jump to Comments (152)

Tags: corn, Crunchy, sweet and salty. Summery

Comments (152) Questions (4)

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3 months ago Scott Basye

I parboiled the corn for about 90 Seconds and shocked it in an ice bath. It was a great dish!

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2 months ago creamtea

Thanks for the feedback, Scott. This sounds like a good middle ground between raw and cooked.

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3 months ago BoulderGalinTokyo

Delicious, beautiful salad! I made it last night, actually I forgot the feta, but it made an outstanding side dish.

From the comments I can tell you really believe in "raw" flavor but when I tasted my fresh corn on the cob, it was "starchy" tasting, not really sweet. So I cheated and microwaved it (half the usual time), then cooled it. Much better tasting. Maybe it has to do with the type of corn?

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3 months ago Pat Hampton

In college we rented a house that sat in the middle of a corn field in New Jersey. Discovered the fresher the corn, the sweeter it was. We would pick,husk, and eat raw on the cob!

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2 months ago creamtea

It may depend on the type of corn available, BoulderGalinTokyo: I think here the supersweet varieties have taken over from older types. So microwaving or parboiling sound like good solutions.

Stringio

5 months ago Natasha Davenport

This is a great recipe!! I made this tonight with dinner and it was soooo super good. The only addition I made was an avocado, but really it's fine without it. It was super easy to follow and very tasty.

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5 months ago creamtea

Thank you for trying my recipe, Natasha! I'm so happy you enjoyed it.

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5 months ago sevey

Very delicious! I actually served this with the dressing mixed in already - mostly because of where I was taking it. Was fine!

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5 months ago creamtea

I'm glad you liked it!

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11 months ago Nutbutter

My favorite go-to summer salad! You hear this all the time -- but truly -- it's so bright and fresh tasting. Also works great as a main with some chopped grilled chicken or shrimp.

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10 months ago creamtea

Thank you, Nutbutter! Great idea to turn it into a main with the addition of a protein.

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about 1 year ago DECarro44

I made this to bring to a BBQ this summer with the dressing on the side and it was a hit. Actually, most people ate it without the dressing. I'm now a raw corn convert!

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about 1 year ago creamtea

Raw corn: good stuff, am I right?

Stringio

about 1 year ago Judy Schimmelpfennig

sounds great, but could canned corn and buttermilk dressing from grocery be used?

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about 1 year ago creamtea

I believe it is well worth the effort to try the recipe as given. Canned corn and bottled dressing won't taste the same at all. Canned corn is actually cooked and lacks the crispness of the fresh, and bottled dressing has all kinds of additives. You could break down the steps to suit your schedule: strip the corn kernels and dice the cucumbers in advance and place them separately in ziplock bags the day before if necessary. Mix the dressing the day before. Then assemble when ready. Or just try the dressing as written for other salads. It's really, really good, if I do say so myself!

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about 1 year ago TishAnn

If you don't have time for everything, leave the dressing and only make the salad. While the dressing is good (especially on cabbage salad), the salad really doesn't need it, especially if the salad sits for a hour or so. It almost makes it own dressing. Every time I make the salad people are surprised when I offer the dressing with it.

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about 1 year ago Hark

This salad was a really great summer salad, and I was easily able to incorporate a lot of things we had grown in our own garden. It ended up being a little watery after it sat in the fridge; did anyone else experience that? I wonder what made the veggies sweat.

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about 1 year ago creamtea

To make ahead, it's probably better to mix the vegetables in one container and the dressing separately, and combine at the last minute along with the feta.

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about 1 year ago TishAnn

cucumbers (and tomatoes, which I add to my salad) release their liquid as they sit.

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over 1 year ago ds14248

Any thoughts on a substitute for the cucumber? I have many of these ingredients in my CSA basket and would like to make this for family when they come in, but there is someone who cannot eat cucumber. Suggestions are welcome!

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over 1 year ago Sarahlmorford

I might suggest you try something like jicama? You need the crunch. You could also try raw zucchini - it might work!

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over 1 year ago creamtea

You could just add a little extra red pepper, or maybe some celery, or as Sarah said, cubes of jicama, or hold out the cucumber for people to add individually... Thanks for trying it!

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about 1 year ago TishAnn

I've added baby heirloom tomatoes and a few kalamata olives to the mix. Turned out great. This is a very versatile salad. It can take a lot of tweaking with no problem.

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over 1 year ago Sarahlmorford

Has anyone made this dressing a few days in advance? We are heading to the beach this weekend and I would love to make the dressing in advance if I can!

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over 1 year ago Becca Ann Entenberg

This was easily the BEST thing I've eaten all year. I finished half the recipe (oops) for dinner just now and the whole time was mentally adding the ingredients to my grocery list so I can make it again as soon as possible.

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about 2 years ago Sarahlmorford

I made this a few weeks ago with the last summer corn. It is SO good I could eat it daily. The balance between the corn, the feta and the tangy dressing is so wonderful. This is a keeper and I will make it again and again.

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almost 2 years ago creamtea

I'm so glad you tried my recipe!

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about 2 years ago Beth Lass

I have just joined food52 and this was the first recipe I made- what an amazing salad! I made it as a side dish and had to restrain myself from having thirds as I wanted to have some leftovers for lunch! Thanks so much creamtea!

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about 2 years ago creamtea

So glad you tried it and liked it Beth!

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about 2 years ago meganvt01

Truly a spectacular recipe - as I said to my husband "this dish represents all that is good about summer." thanks creamtea for a "forever" staple in our house.

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about 2 years ago creamtea

Awwww. Thanks so much megan!

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about 2 years ago tota

I just made this again, having loved it the first time, but found the parsley overwhelming..am thinking it might be good with cilantro and cherry tomatoes instead of red pepper, anyone tried this combo yet?

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about 2 years ago creamtea

Worth a try.... :)

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about 2 years ago experiment

What a fabulous salad. It is like biting into a mouthful of summer and so refreshing! I couldn't get enough. It has become one of me new favorite summer salads. Thanks for sharing!




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about 2 years ago Jenniferruth


Great salad!I used celery leaves instead of parsley because that is what I had. Very yummy and fresh!

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about 2 years ago creamtea

Jenniferruth, I like your take on it. Celery leaves sound like a delicious alternative.

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about 2 years ago Jenniferruth


Great salad!I used celery leaves instead of parsley because that is what I had. Very yummy and fresh!

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over 2 years ago EmilyC

Made this tonight for the first time -- what a lovely summery salad! Loved the dressing...I'll be making it for other salads as well.

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over 2 years ago creamtea

Thank you for trying it EmilyC, so glad you liked it.

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over 2 years ago Parrotmom

Delicious! Served with grilled salmon and it was a perfect combination.