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.
Course Side Dish, Snack
Cuisine American
Prep Time 25 minutesminutes
Total Time 25 minutesminutes
Servings 6
Calories
Ingredients
Salad Ingredients
½smallOnion or 1 Shallot thinly sliced
3earsFresh Sweet Corn kernels scraped off the cob with a knife(about 2 ⅔ cups of kernels)
½medium sizedRed Bell Pepper chopped (about ⅓ – ½ cup after chopping)
3 - 4Mini Cucumbers quartered lengthwise and cut to ½” piece (I used 3, about 1 ¾ cup when cut. Can use 4 cucumbers.
1tbsp minced Dill
¼cupfinely chopped Parsley or Cilantro
Rinsed Crumbled Feta Cheese for garnish
Dressing Ingredients
¼cupButtermilk (I used ⅛ cup yogurt + ⅛ cup whey)
⅔cupYogurt whisked (check notes)
1tablespoonWhite Wine Vinegar
3tablespoonminced Yellow Onion
1smallGarlic minced
¼cupExtra Virgin Olive Oil
Salt to taste
Black to taste
Instructions
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 while whisking until well combined. Season with salt and pepper powder.
Serving
Garnish chilled salad with feta cheese and serve. Pass around the dressing separately.
Notes
Dressing was thick and I liked it this way. But if one prefers thinner dressing, use less yogurt and add a little water. Also, I substituted ⅛ cup yogurt + ⅛ cup whey for buttermilk. So the butter milk was slightly on thicker side. This too could have contributed to a thick dressing.