Dilled, Crunchy Sweet-Corn Salad with Buttermilk Dressing PT40M https://img2.recipesrun.com/201907/2019/1212/92/4/763066/300x200x90.jpg 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 6 servings Ingredients: 1 handful crumbled Feta cheese, rinsed, as a garnish 1/4 cup minced fresh parsley 1 small handfull fresh dill (about 4 smallish sprigs), minced 1 long red sweet pepper, seeded, ribs removed and diced 4 Persian cucumbers, quartered lengthwise and sliced crosswise into 1/2 inch dice 2 3/4 cup fresh, uncooked corn(kernel) 1 clove shallot, halved lengthwise and thinly sliced salt and freshly ground pepper to taste. 1/4 cup extra-virgin olive oil 1 small clove garlic, minced and mashed with a pinch of salt 3 tbsp. minced Vidalia or other sweet onion 1 tbsp. white-wine vinegar 2/3 cup plain European style thin yogurt, stirred 1/4 cup buttermilk