Make Ahead

Dilled, Crunchy Sweet Corn Salad with Buttermilk Dressing

by:
June 28, 2011
27 Ratings
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. - creamtea —creamtea

Test Kitchen Notes

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&M —The Editors

Watch This Recipe
Dilled, Crunchy Sweet Corn Salad with Buttermilk Dressing
  • Prep time 40 minutes
  • Serves 6 as a side dish
Ingredients
  • 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
  • 1 handful 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.
In This Recipe
Directions
  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.
Contest Entries

See what other Food52ers are saying.

  • Richard Childers Jr
    Richard Childers Jr
  • BoulderGalinTokyo
    BoulderGalinTokyo
  • Kirsten Gillies
    Kirsten Gillies
  • Ashley Cradduck
    Ashley Cradduck
  • Megan Hensler
    Megan Hensler

217 Reviews

Judy S. September 13, 2020
I came this evening looking for a new salad dressing. Then realized I had all of the ingredients for the whole shebang exactly as written. Had to try it and it's fabulous! Thank you! I've been making lots of fresh corn salads this summer, usually grilled first with fresh peaches, other crunchy veggies, parsley and dressed with lime juice and a little olive oil. But yours will now be a regular, too!
 
Author Comment
creamtea September 15, 2020
Glad you liked it! Thank you for trying!
-Lisanne
 
Dee September 2, 2020
My favorite salad!
 
Author Comment
creamtea September 2, 2020
thank you so much!
 
nancyg July 6, 2020
Need a salad for 90* weather tonight. Will make this and add canned salmon on the side. That should be good with the dill & other ingredients. Nancyg
 
Heather July 5, 2020
Outstanding, as others have noted. Would have loved dill, but alas it was impossible to find fresh in markets, basil substituted nicely, about 1/4 cup after chiffonade.
 
Author Comment
creamtea July 5, 2020
I am so glad you liked it! Thanks for trying it. I bet basil would be delicious!
 
ElleRossi April 6, 2020
Love love LOVE this salad! We make it as it is called for, however had to sub feta for cottswold cheddar with chives this time and HIGHLY recommend ! This is a standard offering in our household when corn is in season
 
Author Comment
creamtea April 7, 2020
Hi Elle! Thank you so much for your feedback. It's great to know you've been using my recipe in different ways. The Cotswold cheddar sounds like a great substitution! I may play around with it myself!
-Lisanne
 
Richard C. August 9, 2019
Just saw this on the channel....OH MY GOODNESS!!...Looks amazing...and was never a corn in my salad kind of guy...But..ANY recipe on Food52 is worth a try!...SOOO love all the great recipes and techniques!!..THANK YOU SO MUCH!
 
Author Comment
creamtea August 11, 2019
Thank you for your comment! I hope you try my recipe. Let me know how you like it!
-creamtea
 
Rhetta July 28, 2019
I'm going to make this tomorrow but what is a "long red pepper"? A bell pepper or a hot Fresno?
Thank you!
 
neighome July 28, 2019
I used red bell pepper
 
Rhetta July 28, 2019
Thank you! Looking forward to tasting this!
 
Author Comment
creamtea July 29, 2019
A sweet bell pepper. Around this time of year, our markets get a sweet, pointed variety, but any red bell pepper will do.
 
Rhetta July 29, 2019
Thanks so much ~ making for dinner tonight!
 
Author Comment
creamtea July 29, 2019
I hope you enjoy! Thanks for trying my recipe!!
 
BoulderGalinTokyo October 5, 2018
YUM! Made for a third year in a row- what a winner! Loved how you nibbled your way into a great recipe!
 
Author Comment
creamtea October 5, 2018
Thanks BoulderGal! I'm so glad to learn this!
 
Kirsten G. October 4, 2018
Being asked for the recipe of a dish you bring to a party, is a wonderful compliment, and a nice indicator that you've invested your time in a winner! I brought this salad to my book club and everyone raved. 10 out of 12 people contacted me afterwards, and requested the recipe. I couldn't find fresh dill, and had loads of thyme and oregano growing on my patio, so I chopped them up and it was wonderful. This is a great, simple, fresh salad.
 
Author Comment
creamtea October 4, 2018
Thank you for letting me know Kirsten! I'm so delighted you and your book club members enjoyed my recipe!
 
neighome September 8, 2018
Perfectly refreshing for a hot summer day. I boiled corn 90 seconds. Recommend making half the dressing unless you want leftovers.
 
Author Comment
creamtea September 8, 2018
neighome, thanks for trying! Glad you liked it.
-creamtea
 
Joanne July 25, 2018
This is an awesome salad! Loved it last year and couldn't wait to make it again as soon as this year's corn was ready. I used an english cucumber instead of the persian, but otherwise stayed true to the recipe. It keeps well overnight in the fridge, too, so I can get a couple of meals out of it for the two of us. Thanks for such a wonderful complement to my summer!
 
Author Comment
creamtea August 6, 2018
Thanks Joanne! I'm so glad you liked it!
 
Ashley C. July 12, 2018
This is the corn confetti-type salad I can get behind. Rock star recipe that will feature prominently in my summer meals, forever. Substitute as needed but it's seriously great as written. Well done!
 
Author Comment
creamtea July 22, 2018
Thank you very much, Ashley! So glad you like it!
-Lisanne
 
zaqary July 3, 2018
This is a great and bright salad! I've found that it's highly adaptable to substitute ingredients with whatever you have in your fridge at the moment. It's popular as a side, and I've added different proteins to the leftover to make a meal for work. And, the dressing is a good staples to have in your repertoire.
 
Author Comment
creamtea July 3, 2018
zaqary, thanks for trying my recipe! I'm so glad you liked it and are finding the dressing usable for other salads as well.
 
Patty June 22, 2018
Really good dressing. I added thyme, subbed shallots for the onion and used light buttermilk. It is delicious. My salad was more of a chopped salad of cucumber, a little corn, red bell pepper, baby tomatoes, carrots, purple onion, avocado, beets, feta, and mixed greens. And smoked chicken. Purdy darn tasty!
 
Author Comment
creamtea June 27, 2018
I'm glad you liked it, Patty! Thanks for trying!
 
Baking D. July 26, 2017
This is the recipe to use with your leftover corn on the cob.
 
Megan H. July 21, 2017
Can I substitute sunflower oil for olive oil?
 
Author Comment
creamtea July 23, 2017
Sure!
 
Theresa June 19, 2017
Fantastic summer side dish - was a huge hit at a family reunion this past weekend! I dressed it lightly before serving so it was ready to eat, and put the dressing on the side in case someone wanted a bit more. Will definitely be making it again (and again!) over the course of the summer. Thanks for sharing!
 
Author Comment
creamtea June 20, 2017
Thanks for trying, Theresa, I'm so glad the extended family liked it!
Lisanne
 
Becca A. June 16, 2017
This is the first thing I make with corn every summer!!! It is unbelievably good
 
Author Comment
creamtea June 17, 2017
Thanks so much, Becca! So happy to hear that you enjoy my recipe.
-Lisanne
 
Mlanterman June 15, 2017
This salad has been in heavy rotation in my kitchen every summer since it was first published! I crave it as soon as the whether turns warm. It's divine alongside fried chicken, grilled skirt steak, or rice stuffed tomatoes. It makes a great vacation house food, since all of these ingredients are farm stand staples. Bolthouse Farms makes a yogurt ranch that subs nicely for the homemade dressing if you're working with a limited pantry.
 
Author Comment
creamtea June 17, 2017
Thank you! So glad to hear you like it!
 
KvellintheKitchen August 11, 2016
Absolutely delicious! Such a treat for a hot summer day. Prime to make in the Northeast, too—all vegetables can be found fresh at the farmers market in August.
 
Author Comment
creamtea August 11, 2016
So glad you liked it, I'm kvelling now!