Dilled, Crunchy Sweet-Corn Salad with ButtermilkDressing
"Whenever I cook corn for my family, I cut off the tips, the better to fit the ears into my soup kettle. I always find myself nibbling the sweet kernels from those tips and wondering how else these little nubbins could be used. So when Amanda and Merrill announced the competition for best uncooked dish, I decided to try for a crunchy, chunky salad starring uncooked corn that would be colorful and satisfying. Here is the result. You could replace the shallots with some minced chives or scallions. This salad could replace cole slaw or potato salad as a side dish for a hefty sandwich. - creamtea..."
INGREDIENTS
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1 clove shallot, halved lengthwise and thinly sliced
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3 ears of fresh, uncooked corn, the kernels scraped from the cobs with a sharp knife (about 2 3/4 cup)
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4 Persian cucumbers, quartered lengthwise and sliced crosswise into 1/2 inch dice
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1 long red sweet pepper, seeded, ribs removed and diced
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1 small handfull fresh dill (about 4 smallish sprigs), minced
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1/4 cup minced fresh parsley
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crumbled Feta cheese, rinsed, as a garnish
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1/4 cup buttermilk
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2/3 cup plain European style thin yogurt, stirred
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1 tablespoon white-wine vinegar
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3 tablespoons minced Vidalia or other sweet onion
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1 small clove garlic, minced and mashed with a pinch of salt
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1/4 cup extra-virgin olive oil
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salt and freshly ground pepper to taste.
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