Dilled, crunchy sweet corn salad with buttermilk dressing
Indulge in the freshness of dill-infused sweet corn salad topped with a creamy buttermilk dressing for a burst of tangy flavors with every bite.
Ingredients:
- 1 clove shallot, halved lengthwise and thinly sliced
- 3 ears of fresh, uncooked corn, the kernels scraped from the cobs with a sharp knife (about 2 3/4 cup)
- 4 Persian cucumbers, quartered lengthwise and sliced crosswise into 1/2 inch dice
- 1 long red sweet pepper, seeded, ribs removed and diced
- 1 small handfull fresh dill (about 4 smallish sprigs), minced
- 1/4 cup minced fresh parsley
- 1 handful crumbled Feta cheese, rinsed, as a garnish
- 1/4 cup buttermilk
- 2/3 cup plain European style thin yogurt, stirred
- 1 tablespoon white-wine vinegar
- 3 tablespoons minced Vidalia or other sweet onion
- 1 small clove garlic, minced and mashed with a pinch of salt
- 1/4 cup extra-virgin olive oil
- salt and freshly ground pepper to taste.
Instructions:
- Season the shallot slices with 1/2 teaspoon of salt and let them rest for approximately 20 minutes to reduce the strong flavor. Rinse thoroughly with water and gently dry with a paper towel. In a spacious bowl, lightly mix the corn kernels to separate them, then add the shallot and other salad ingredients. Toss everything together to mix well.,Mix the buttermilk, vinegar, onion, yogurt, and garlic in a small bowl until well combined. Slowly pour in the oil while whisking continuously until it's fully incorporated. Season with freshly ground pepper and salt according to your preference.,Present the salad slightly cooled, topped with feta cheese. Serve the dressing on the side for individuals to add as desired.
Summary:
- Calories: 1053 kcal
- Fat: 69 g
- Protein: 25 g
- Carbs: 102 g
- Potassium: 2220 mg
- Magnesium: 226 mg