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Dilled Crunchy Sweet Corn Salad

(Food52.com -- thank you.)


  • 1 shallot thinly sliced
  • 4 ears of fresh uncooked corn (recipe called f
  • 4 pickling cucumbers quartered lengthwise and sliced into 1/2" dice
  • 1 sweet red pepper seeded and diced
  • 1 small handful fresh dill minced
  • 1/4 c. minced fresh parsley
  • crumbled Feta cheese rinsed as garnish
  • Dressing:
  • 1/4 c. buttermilk
  • 2/3 c. plain European style thin yogurt stirred
  • 1 Tbsp. white-wine vinegar
  • 3 Tbsp minced Vidalia onion
  • 1 small clove garlic minced and mashed with a pinch of salt
  • 1/4 c. olive oil
  • salt and freshly ground pepper to taste.


  1. Cut the corn off the cob and then use the back side of the knife to scrape the corn milk from the cob.
  2. 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.
  3. 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.
  4. Serve the salad slightly chilled, garnish with the feta cheese. Pass the dressing separately.