Crunchy Corn-Dill Salad with Buttermilk Dressing

Crunchy Corn-Dill Salad with Buttermilk Dressing

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  • 1 shallot, halved lengthwise and thinly sliced
  • 1/2 teaspoon salt, plus extra to taste
  • 3 ears fresh corn, kernels scraped from cobs
  • 3 cucumbers, quartered lengthwise and sliced crosswise into 1/2-inch dice
  • 1 red bell pepper, seeded and diced
  • 1 small handful fresh dill, minced
  • 1/3 cup minced fresh parsley
  • 1/4 cup buttermilk
  • 1 tablespoon white wine vinegar
  • 3 tablespoons minced Walla Walla or other sweet onions
  • 2/3 cup plain yogurt, stirred
  • 1 clove garlic, minced and mashed with a pinch of salt
  • 1/4 cup extra virgin olive oil
  • Pepper, to taste
  • Feta cheese, for serving


Sprinkle shallot slices with 1/2 teaspoon salt and let sit about 15 minutes to draw out the bitterness. Rinse with water and pat dry with a paper towel.

In a large bowl combine shallots with corn, cucumbers, peppers, dill and parsley; toss to combine.

In a smaller bowl whisk together buttermilk, vinegar, onions, yogurt and garlic. Add oil in a slow stream, whisking, until incorporated. Season with salt and freshly ground pepper to taste.

Serve the salad slightly chilled, garnished with feta cheese, and drizzled with the dressing.