Dilled, Crunchy Sweet-Corn Salad with Buttermilk DressingPT40Mhttps://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. - creamtea6 servings
Ingredients:
1 handful crumbled Feta cheese, rinsed, as a garnish1/4 cup minced fresh parsley1 small handfull fresh dill (about 4 smallish sprigs), minced1 long red sweet pepper, seeded, ribs removed and diced4 Persian cucumbers, quartered lengthwise and sliced crosswise into 1/2 inch dice2 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 oil1 small clove garlic, minced and mashed with a pinch of salt3 tbsp. minced Vidalia or other sweet onion1 tbsp. white-wine vinegar2/3 cup plain European style thin yogurt, stirred1/4 cup buttermilk
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
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01
Information
Gradeeasy
Serving
6 servings
Prep Time20 Mins
Cook Time20 Mins
Total Time40 Mins
02
Ingredients
For the salad
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
For the dressing
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
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03
Method
Step 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.
Step 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.
Step 3
Serve the salad slightly chilled, garnished with the feta cheese. Pass the dressing separately.
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