Fresh Sweet Corn & Cucumber Dill Salad
Fresh Sweet Corn & Cucumber Dill Salad is made with crisp cucumbers, sautéed sweet corn, herbs, Gorgonzola, and a creamy buttermilk yogurt dressing.
Servings: 5
Ingredients
- 4 cups english cucumber thinly sliced
- 4 ears of fresh sweet corn shucked, silk removed, and sliced off the cob
- 2-3 tablespoons of unsalted butter
- 2 large shallots or one small red onion thinly sliced
- 1 large red sweet bell pepper cut into thin julienne strips
- 3-4 tbsps of clipped fresh dill plus more for garnish
- 1/4 cup of chopped fresh curly parsley *optional
- coarse or flaky sea salt to taste
- freshly cracked black peppercorns to taste
- Gorgonzola cheese crumbles
- Buttermilk & Yogurt Dressing recipe below
Instructions
- Prep this salad by slicing the cucumbers about 1/16 inch thick. For a less bitter taste, I prefer to peel the cucumbers before cutting them.
- Cut the sweet red bell peppers into thin julienne strips that are about an inch long.
- Peel two large shallots into thin rounds and set them aside as well.
- Shuck and remove the silk from four ears of sweet corn, then remove the kernels using a sharp chef's knife or an easy-to-use peeler from OXO.
- Place a medium skillet over medium-high heat and add 2-3 tablespoons of unsalted butter. After the butter has melted, add the corn and sauté for three to four minutes. Add the fresh dill and continue to sauté for another minute. Add flaky sea salt and fresh cracked black peppercorn to taste. Transfer the corn to a bowl and allow to cool completely before assembling the salad.
- Layer the prepared cucumbers, sweet red bell peppers, and shallots onto a plate or medium-sized salad bowl.
- Then, add the sweet corn kernels. (If you plan to add the parsley, add it here.)
- Add flaky sea salt and fresh cracked black peppercorn to taste.
- Top with the Gorgonzola cheese crumbles.
- Drizzle the Buttermilk & Yogurt Dressing over the corn & dill salad (recipe below).
- Garnish with a bit more fresh dill or curly parsley.
- And serve.
- Store any leftover salad in the fridge in an airtight container for up to three days. Note: you will want to store the additional dressing in a separate container.
Notes
How To Make A Buttermilk & Yogurt Dressing
Yield: 2 cups
Ingredients:
1/2 cup full-fat buttermilk
1 1/4 cups whole Greek yogurt
2 tbsps extra virgin olive oil
1 1/2 tbsps white-wine vinegar
1 large clove of garlic, peeled
1 tbsp Dijon mustard
2 tbsps fresh dill, chopped
4 tbsps minced shallots or any variety of sweet onion, divided
freshly cracked black peppercorns to taste
finishing salt to taste; we recommend Maldon sea salt
Directions:
Add 1/2 cup of full-fat buttermilk, 1 1/4 cups whole Greek yogurt, 2 tbsps of EVOO, 1 1/2 tbsps white-wine vinegar, 1 large clove of peeled garlic, 1 tbsp Dijon mustard, 2 tbsps of fresh dill, 2 tbsps of minced shallots, freshly cracked black peppercorns, and sea salt (about a pinch each) to a blender and blend until smooth and creamy.
When finished, add the remaining 2 tablespoons of shallots for added texture. Taste and adjust the seasoning with additional sea salt and freshly cracked black peppercorns if needed.
Refrigerate the buttermilk dressing for about an hour before serving to allow the flavors to come together.
The buttermilk dressing can be kept in the fridge for up to four days in an airtight container. Stir well before serving.