Crunchy Sweet Corn Salad with Buttermilk Dressing

Next recipe from Food52 contest winners is a summer salad, crunchy sweet corn salad with buttermilk dressing. As soon as I saw this salad I bookmarked it without even reading the full recipe as I like anything with corn. When I started preparing the salad I realized recipe calls for fresh uncooked corn! I never used fresh uncooked corn as it is and even considered changing the recipe. Since I had all the ingredients ready, I went ahead with the preparation and I am glad I did. I liked the salad and even husband liked it. However, I wonder if he would eat uncooked corn if I made it very often. I would not mind it at all and crunchy sweet corn salad was my lunch and breakfast the next morning.

Fresh corn Salad, Sweetcorn Salad, Salad, Summer Salad, Blogging Marathon

Crunchy sweet corn salad is a refreshing summer salad with raw fresh corn, cucumber and red bell pepper. Buttermilk dressing is tangy and blended well with the crunchy vegetables and feta cheese. This is a wonderful side dish to take on picnics or barbeque parties. The day made it, wished I had grilled some meat to serve the salad with. Here is another picture of the salad on photo blog.

Buttermilk Dressing, Salad Dressing, Fresh Corn Salad

Source: Food52
Preparation: 10 – 15 minutes
Serves: 6 as a side dish

Ingredients:
Salad

  • ½ small Red Onion or 1 Shallot thinly sliced
  • 3 Fresh Sweet Corn Ears, kernels scraped off the cob with a knife, about 2 ⅔ cups of kernels
  • ½ medium sized Red Bell Pepper chopped, about ⅓ – ½ cup after chopping
  • 3 – 4 Mini Cucumbers, quartered lengthwise and cut to ½” piece, (I used 3, about 1 ¾ cup when cut. I felt I could have used 4 cucumbers)
  • 1 tbsp. minced Dill
  • ¼ cup finely chopped Parsley (I used cilantro)
  • Crumbled Feta Cheese, rinsed, for garnish

Buttermilk Dressing

  • ¼ cup Buttermilk (I used ⅛ cup yogurt + ⅛ cup whey)
  • ⅔ cup Yogurt, whisked (check note)
  • 1 tbsp. White Wine Vinegar
  • 3 tbsp. minced Yellow Onion
  • 1 small Garlic, minced
  • ¼ cup Extra Virgin Olive Oil
  • Salt & Black Pepper to taste

Preparation:

  • Salad – Salt onion slices in ½ tsp. salt and keep aside for 20 minutes to remove the harshness of the onion. Rinse in water and pat dry on paper towel.
  • In large 1 ½ – 2 quart bowl toss the corn kernels lightly to separate the kernels.
  • Add sliced onions and rest of the salad ingredients and toss to combine. Chill until ready to serve.
  • Dressing – In a smaller bowl whisk together buttermilk, yogurt, onion, garlic and vinegar.
  • Gradually add oil whisking until well combined. Season with salt and pepper powder.
  • Serving – Serve chilled salad, garnished with feta cheese. Pass around the dressing separately.

Note:

  • My dressing was thick and I liked it. But if one prefers thinner dressing, use less yogurt and add a little water to make equal ⅔ cup. Also, I substituted ⅛ cup yogurt + ⅛ cup whey for buttermilk. This could have also made my dressing thick.

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 57

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