Crunchy sweet corn salad is a refreshing summer salad with fresh corn, cucumber and red bell pepper. Buttermilk dressing is tangy and blends well with crunchy vegetables.
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.
In a smaller bowl whisk together buttermilk, yogurt, onion, garlic and vinegar.
Gradually add oil while whisking until well combined. Season with salt and pepper powder.
Garnish chilled salad with feta cheese and serve. Pass around the dressing separately.