Make Ahead
Dilled, Crunchy Sweet Corn Salad With Buttermilk Dressing
Popular on Food52
229 Reviews
Diane
August 14, 2023
So many diversions but this is a great salad. I cooked the corn and scraped kernels from the cob. Did not have shallots so used red onion but put them in the salad, not the dressing, after dicing the cucumber and red pepper. Used cilantro as I was unable to get dill and favor lime juice with cilantro and ended up putting lime juice and EVOO, S&P in the salad. I had decided I would serve the Feta on the side as well as the dressing on the side and this salad was a hit.
creamtea
August 15, 2023
I'm so glad you liked it, Diane. (I also made it just last night for dinner). I like your changes--cilantro and lime are great partners! Thank you for trying out my recipe!
anne
January 20, 2023
I've been making this for years now. Made it for pot luck at work and it was gone first and everyone wanted the recipe. I also add some big fat chilled gulf shrimp, cut in half or thirds, depending on their size and boy is that ever good. This salad is always a huge hit, I even make it when corn is off season if I find some good imported cobs at the market. I know! it's a no-no, but I can't help myself. Sometimes they are starchy, but a quick sautee in some butter then chilled is just fine. Don't get the corn soft, just cook enough to soften up that starch. It's a winter treat!
creamtea
January 20, 2023
I'm so glad you like my recipe and it was a hit at the potluck! Great ideas for changing it up!
Darian
September 26, 2022
Suffering from a broken A/C down here in (still sweltering) Florida, so this was a perfect dinner while we waited for the ever-elusive A/C Repair Person. I used basil instead of dill per other reviews due to personal preference. Overall it was a great dish and really hit the spot in these circumstances. I found there was more dressing than needed, but that's never a bad thing.
creamtea
September 29, 2022
Thank you for trying my recipe, but most importantly, I hope you and yours stay safe and sound (and well-fed) through this hurricane season! -Lisanne
Darian
September 30, 2022
Hi Lisanne, thank you for your well wishes - we made it through Hurricane Ian in one piece (including our newly fixed A/C unit). We look forward to enjoying your dish again many times in the future!
Anna G.
August 3, 2021
This was a hit for my entire family, even my veggie-hesitant 12 and 14 year-olds! I used cilantro and dill and added fresh lime juice to the dressing. Love adding new dishes to the family menus.
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!
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
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
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
-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!
creamtea
August 11, 2019
Thank you for your comment! I hope you try my recipe. Let me know how you like it!
-creamtea
-creamtea
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!
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.
creamtea
October 4, 2018
Thank you for letting me know Kirsten! I'm so delighted you and your book club members enjoyed my recipe!
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!
Ashley
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!
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.
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!
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!
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.
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.
Rita G.
July 29, 2016
This is a delicious salad! I made it for lunch today. I added a couple boiled eggs and an avocado at serving time for added protein. The salad got rave reviews. It's cool and refreshing - which is delightful in this 100 degree heat of summer. Thanks creamtea for a great recipe.
JohnSkye
August 14, 2015
WHAT is a "persian" cucumber, and how does it differ from an english seedless, or just a plain ol' cucumber???
creamtea
August 14, 2015
It's a small cucumber with tiny seeds, less "juicy" than a standard cucumber and that doesn't require peeling You could use part of an English cucumber if Persian cucumbers are unavailable in your area.
Adrienne L.
June 6, 2015
This was fantastic. We were grilling anyway, so I threw the corn on there for about 15 minutes to give it a good char first, then let it cool before adding it to the other ingredients. It turned out great, my boyfriend had thirds!
creamtea
June 16, 2015
Thank you for trying my recipe, Adrienne! I like your idea of charring the corn first.
Elizabeth S.
May 19, 2015
This was the perfect recipe: well thought-out, easy to follow, and a big hit with guests!
McBeez
January 7, 2015
This was a wonderful addition to our healthy holiday meal - AMAZING! I cheated slightly by using light buttermilk dressing, but made sure all else was fresh. It was loved by everyone! The raw corn was good (and we aren't a raw family) - I used half white and gold corn....Yuuuuuuum! Thank you, thank you!
creamtea
August 22, 2016
Since feta is cured in a salt brine, it is often rinsed to reduce the saltiness
McBeez
January 7, 2015
Dilled, Crunchy Sweet-Corn Salad with Buttermilk Dressing --- this was a wonderful addition to our healthy holiday meal - AMAZING! I cheated slightly by using light buttermilk dressing, but made sure all else was fresh. It was loved by everyone! The raw corn was good (and we aren't a raw family) - I used half white and gold corn....Yuuuuuuum! Thank you, thank you!
BoulderGalinTokyo
July 20, 2014
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?
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?
Pat H.
July 31, 2014
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!
creamtea
August 17, 2014
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.
Jolinda M.
May 10, 2018
Has also to do with freshness... Corn gets starchy when it's not very very fresh. I always ask at the store if it came in today.
Natasha D.
May 19, 2014
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.
Nutbutter
November 18, 2013
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.
creamtea
January 1, 2014
Thank you, Nutbutter! Great idea to turn it into a main with the addition of a protein.
Judy S.
August 31, 2013
sounds great, but could canned corn and buttermilk dressing from grocery be used?
creamtea
September 12, 2013
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!
TishAnn
September 15, 2013
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.
Hark
August 18, 2013
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.
creamtea
September 8, 2013
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.
TishAnn
September 15, 2013
cucumbers (and tomatoes, which I add to my salad) release their liquid as they sit.
ds14248
July 18, 2013
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!
Sarahlmorford
July 18, 2013
I might suggest you try something like jicama? You need the crunch. You could also try raw zucchini - it might work!
creamtea
July 18, 2013
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!
TishAnn
September 15, 2013
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.
SingingCook
June 6, 2016
If someone cannot eat cucumber because they get gas, try Armenian cucumbers. They are actually melons that make the best cucumbers you ever had (cucumbers and melons are both cucurbits). They are sweet but in a cucumber way, not melon-sweet. Don't need peeling and have few seeds unless you let them get too large. My husband can eat these but not regular cucumbers. To grow, you can get transplants in many nurseries or go to the Baker Creek Catalog (rareseeds.com) and look under Melons, then Mekti. They have three colors. My local all-organic farmers' market has these in mid to late summer.
Sarahlmorford
July 2, 2013
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!
Becca A.
May 19, 2013
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.
Sarahlmorford
September 17, 2012
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.
Beth L.
August 8, 2012
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!
experiment
August 5, 2012
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!
Jenniferruth
July 24, 2012
Great salad!I used celery leaves instead of parsley because that is what I had. Very yummy and fresh!
creamtea
July 24, 2012
Jenniferruth, I like your take on it. Celery leaves sound like a delicious alternative.
Jenniferruth
July 24, 2012
Great salad!I used celery leaves instead of parsley because that is what I had. Very yummy and fresh!
Sylvia9000
September 16, 2011
This was mad tasty. Loved every kernel of it. The dressing was great too and gave a nice kick. Any suggestions for other uses for the dressing? I have quite a bit left over and no more corn...
creamtea
September 22, 2011
I would just put it on chopped salad (tomatoes, cukes, red peppers, and anything else crispy). I might add a little thinly-sliced Romaine or torn butter lettuce. Or a wedge of cool iceberg. Well, come to think of it, it would go over almost any salad (tho' mesclun, arugula, spinach or other bitter greens, not so much...)
Chef J.
June 27, 2012
Sylvia9000 & creamtea -
This dressing makes a wonderful marinade for chicken, pork, AND fish! It is also great to use as a basting sauce either in the oven or on the BBQ grill. You can also use it for mashed or creamed potatoes or to glaze parsnips, leeks, and baby carrots. My professional congratulations to creamtea for an excellent winner.
This dressing makes a wonderful marinade for chicken, pork, AND fish! It is also great to use as a basting sauce either in the oven or on the BBQ grill. You can also use it for mashed or creamed potatoes or to glaze parsnips, leeks, and baby carrots. My professional congratulations to creamtea for an excellent winner.
adorrain
August 22, 2011
This is absolutely wonderful! I served as a side at my BBQ. Every little bit was gobbled up and many wanted the recipe. Thank you for a great recipe, the perfect thing to make in August. I'll be making this one again and again.
bluejeangourmet
July 29, 2011
this was perfect last night with pulled pork and ribs! I added some of our backyard tomatoes to the salad, and it was fantastic.
creamtea
August 5, 2011
I threw in some good tomatoes a few weeks ago too, and liked it that way too. My balcony tomatoes are still pretty green, though, so it was market tomatoes for me.
toekneeray
July 23, 2011
I made this wonderful salad yesterday. With temps in the 100s, it was the perfect thing to make. I ran out of feta so I garnished it with a little shredded cheddar and that worked nicely too. This will become a staple of mine--thanks for sharing!
creamtea
August 4, 2011
I'm so glad you tried it, toekneebroh. We had it a few times too when I couldn't bring myself to crank up the oven.
gingerroot
July 19, 2011
I made this over the weekend and it is such a lovely salad! With the sweet corn and crisp cucumbers It really tastes like the bounty of summer. Only change is I added half of a beautiful local avocado that someone gave me. Next time I may add some sweet heirlooms. I will definitely be making this again. Thank you for a wonderful recipe, creamtea!
creamtea
July 19, 2011
Thank you for the compliment gingerroot! So glad you liked it. It's a pretty flexible recipe, so I'm sure the avocado was a good addition, as tomatoes would surely be.
creamtea
July 21, 2011
Actually, I had the leftovers for brekkie today with a bit of tomato chopped in. It was really good this way, too. Sort of rounded things out.
Sagegreen
July 18, 2011
Company also loved this. And I really loved how easy it was to make ahead of time. Really great. It develops in the fridge really nicely before serving, too.
creamtea
July 18, 2011
So glad you and your company liked this! It does last, even if you put on the dressing in advance, it's still pretty crispy.
Sagegreen
July 18, 2011
I used a thick mideastern yogurt which worked very well. And I served the dressing on the side. The salad is pretty darn good without any dressing, too!
creamtea
July 19, 2011
Glad to hear the thick yogurt worked well. I've got Greek yogurt on hand, so tonight I'm making it with that.
tota
July 18, 2011
I took this along to a pot luck BBQ knowing no one else would bring anything at all like it, and what a hit! It was pretty to look at and was so good my husband wants it again this week at home. Thanks! Not sure what the difference is between plain organic yogurt and euro-style? I use Stonyfield mostly, but is Yoplait or Greek-style better? it seemed fine so maybe not a big deal.
creamtea
July 18, 2011
A few people have asked me. I had Trader Joe's European Style at the time I formulated this, and that's what I used. It's a "thin" type yogurt. I think Stonyfield would be fine, or any other good-quality yogurt. I buy Stonyfield pretty often myself. I haven't tried the thicker Greek-style in this recipe yet.
cturnip
July 17, 2011
Made this for lunch today, and it was great! I actually thought I hated dill, but I gave it another shot and just didn't use as much, and you have now made me like Dill :)
Can't wait to eat it again! Congratulations!
Can't wait to eat it again! Congratulations!
creamtea
July 18, 2011
So glad you liked it cturnip. Yes, if you use too much dill in a dish, it starts to taste medicinal.
I'm glad I got you to like dill!
I'm glad I got you to like dill!
cakillgore
July 14, 2011
I love this salad and made for our dinner tonight. One thing on the dressing, I'm going to try sour cream instead of the yogurt as I like a more butter milky flavor than the lighter flavor given with the yogurt...just personal perference....the dill stole the show with in my opinion...I am keeping this and going to make more frequently.
creamtea
July 15, 2011
Thanks cakillgore! You could go with sour cream, my whole family loves it except for me, hence the yogurt option.
creamtea
July 13, 2011
Thanks, Amanda and Merrill. Had just treated myself to a Shun knife after seeing yours cutting corn (it is a Shun, yes?) and gotten home to see this. Thanks for testing my recipe (and for a fun challenge!).
Sagegreen
July 13, 2011
Congrats on your win! I made your dressing the other day and loved it with another salad, but just got around to trying it with on your salad. Loved it!
creamtea
July 13, 2011
Thanks Sagegreen. I agree it's a good all-around dressing for a variety of salads. Or a dip for veggies. So glad you liked it.
MeghanVK
July 13, 2011
I made this last week and it was great! I actually made it twice - once with raw corn and once with cooked, and slightly preferred the cooked version - but both had great flavor and texture. Thanks for sharing.
creamtea
July 13, 2011
Thanks MeghanVK. I have made versions with cooked corn and tomatoes but probably not with the same dressing ingreds., just whatever I had in the fridge.
Leaf &.
July 13, 2011
Congrats on your win! I've been thinking about this recipe all week and hoped (suspected, even) you'd win. :) I'll be hitting the farmers' market this weekend to pick up some fresh corn - this is on the menu for Saturday! Thanks for sharing.
fiveandspice
July 13, 2011
Congratulations! This is an absolutely wonderful summer recipe. Definitely a keeper.
TheWimpyVegetarian
July 13, 2011
Congrats!! I made this last night and we just loved it! Can't wait to have more for lunch today!
creamtea
July 13, 2011
thanks! Coincidentally, I made it last night too! Too hot to cook. glad you liked it!
YumMom
July 10, 2011
Made this last night and WOW, is it delicious! This will definitely be one for the summer rotation! I used regular plain non-fat yogurt instead of Greek yogurt, I used red wine vinegar instead of white, and I used regular cucumbers. No need to get those special ingredients. Use what you have and enjoy!
creamtea
July 10, 2011
Thanks, YumMom. I'm so glad you liked it. Glad it worked with simple ingredients; I agree there's no need to make a special shopping trip.
singing_baker
July 7, 2011
This looks refreshing! I love raw corn too. It's amazing how many people think you can't eat raw corn.
creamtea
July 7, 2011
Thank you, singing_baker. Glad to know you share my love for this veggie in its natural state. It doesn't always have to be cooked and slathered in butter (although I have nothing against butter-slathering!).
fiveandspice
July 7, 2011
This looks completely gorgeous and so delicious! Can't wait to try it.
creamtea
July 7, 2011
Thanks so much! Your Vaffler recipe looks so delicious. We'll be trying it one of these Sundays for breakfast.
gingerroot
July 7, 2011
Congrats on being a finalist. What a lovely summer salad!
creamtea
July 7, 2011
Thank you, gingerroot. Your raspberry-riesling sorbet looks so tempting right now.
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