Cut the corn off the cob and then use the back side of the knife to scrape the corn milk from the cob.

Salt the shallot slices in 1/2 teaspoon 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 remaining salad ingredients and toss again to combine.

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 well blended. Season with freshly ground pepper and salt to taste.

Serve the salad slightly chilled, garnish with the feta cheese. Pass the dressing separately.