Dilled, Crunchy Sweet-Corn Salad with Buttermilk Dressing

By creamtea
June 28, 2011
200 Comments


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&MThe Editors

Serves: 6 as a side dish
Prep time: 40 min

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.

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.

More Great Recipes:
Salad|Vegetable|Cheese|Make Ahead|Serves a Crowd|Summer|Gluten-Free|Vegetarian|Side

Reviews (200) Questions (5)

200 Comments

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!<br />
 
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!<br />
 
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.<br />-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!<br />-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!<br />
 
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!<br />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. <br />-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!<br />
 
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.
 
Author Comment
creamtea August 11, 2016
Thanks for trying it, Rita!
 
lauriw September 12, 2015
This is a great summer salad. Definitely worth packing the salad and dressing separately if you're taking it to an event.
 
Author Comment
creamtea September 13, 2015
Glad you liked it!
 
JohnSkye August 14, 2015
WHAT is a "persian" cucumber, and how does it differ from an english seedless, or just a plain ol' cucumber???
 
Author Comment
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.
 
JohnSkye August 15, 2015
thx
 
fanaledrinks July 30, 2015
Great recipe for a current outdoor summer picnic. Fresh and healthy.
 
Author Comment
creamtea July 30, 2015
Thanks, fanaledrinks!
 
Melanie June 8, 2015
This was great! I used corn we had grilled, and substituted fresh basil for the dill. Also added shredded green cabbage to the other vegetables. Yummy addition to griled burgers.
 
Author Comment
creamtea June 16, 2015
Thanks for trying my recipe, Melanie. Your version sounds delicious!
 
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!
 
Author Comment
creamtea June 16, 2015
Thank you for trying my recipe, Adrienne! I like your idea of charring the corn first.
 
koc June 3, 2015
Delicious! Doubled the recipe and so glad I did. Looking forward to leftovers tomorrow! Thanks for the wonderful recipe.
 
Author Comment
creamtea June 16, 2015
Thanks, koc, I'm glad you liked my recipe.