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Sweet Corn Salad with Creamy Dill Dressing

One of the freshest tasting vegetable salads in my rotation: Sweet Corn Salad with a light and creamy dill dressing is full of the season’s finest vegetables – sweet raw corn, crunchy bell peppers, crisp cucumbers – topped with an herby dressing. It’s summer in a bowl!

Three bowls of Sweet Corn Salad with Creamy Dill Dressing on the side

It feels odd to be writing about fresh, snappy corn-on-the-cob in a week when the thermometer began at 99°F on Saturday (ironically, the hottest day of the year — in September) and then plummeted to the 60’s, where it’s lingered ever since, drizzly and gray. Today, I had a grilled cheese sandwich and hot soup for lunch, and man, it was the warm hug I really needed.

But. There is still much summer vegetable harvesting to be done. Despite the chill, plants are thriving and producing, finally regrouping from the relentless heat of August to send out a second bounty.

Ingredients for Sweet Corn Salad

And there’s corn (technically not a vegetable, but a grass). Silver Queen and bicolored ears dominate the stands of farmers’ markets all over town. Completely irresistible.

This fresh, beautiful salad is a prime example of how delicious sweet corn is, right off the cob, no cooking. Yes, raw corn!

Tossing the corn salad with the dressing.

Corn kernels are perfectly edible in their raw state. They’re wonderfully sweet and crunchy, and, when preparing sweet corn salads like this one, it’s impossible not to sneak kernels from bowl (especially when they come off the cobs in charming rafts).

When I prepare a salad such as this, I always buy extra cobs, and freeze the corn for winter soups.

Three small bowls of Sweet Corn Salad

Not only is this salad gorgeous in the bowl, but it’s dead easy to make. A little chopping is all it takes. Even the dressing is as easy hitting the buttons on the blender.

Visit the local farmers’ market, and make this Sweet Corn Salad for your next cookout or picnic!

Karen xo

Sweet Corn Salad
Print Recipe
0 from 0 votes

Sweet Corn Salad

A delightfully fresh and crunchy summer salad, featuring the season's best vegetables, and a light and creamy herb dressing.
Prep Time20 mins
Total Time20 mins
Course: Salad
Cuisine: American
Keyword: corn salad
Servings: 6
Calories: 165kcal
Author: Karen Gibson

Ingredients

For the salad:

  • 1 shallot, finely chopped, divided usage
  • 3 ears of fresh, raw corn, kernels removed
  • 2 pickling cucumbers, diced
  • 1 small red bell pepper, diced
  • 1 handful fresh dill (about 4 smallish sprigs), minced
  • 1/4 cup fresh flat-leaf parsley leaves, minced
  • crumbled Feta cheese, for garnish

For the dressing:

  • 1/3 cup buttermilk (low fat is fine)
  • 2/3 cups greek yogurt
  • 1 tablespoon white balsamic vinegar
  • 1 tablespoons chopped shallots
  • 1 small clove garlic, minced and mashed with a pinch of salt
  • 2 teaspoons minced fresh dill
  • 2 teaspoons minced fresh cilantro
  • 2 tablespoons extra virgin olive oil
  • 1 teaspoon kosher salt

Instructions

  • In a large bowl toss the corn kernels lightly to separate them, add the shallot and the remaining salad ingredients, tossing again to combine.
  • Add the dressing ingredients to a blender, and blend until smooth. Refrigerate until ready to use.
  • Just before serving, toss the salad with dressing, adding a little bit at a time, until all ingredients are lightly coated with dressing. Garnish with feta cheese. Serve the remaining dressing on the side.

Nutrition

Serving: 1g | Calories: 165kcal
Nutritional information, if shown, is provided as a courtesy only, and is not to be taken as medical information or advice. The nutritional values of your preparation of this recipe are impacted by several factors, including, but not limited to, the ingredient brands you use, any substitutions or measurement changes you make, and measuring accuracy.

adapted from Food52.com

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Recipe Rating




Rocky Mountain Woman

Friday 9th of September 2011

I love the addition of dill to this! I believe that dill is unappreciated and treated poorly by most cooks....

I can't wait to try this!!

SoupAddict

Friday 9th of September 2011

Dill is without a doubt my favorite herb. The first time I made dill pesto, I thought I had reached some kind of culinary pinnacle. (In fact ... that reminds me ... I've been making basil pesto to freeze, but must remember to make dill as well.) One of the alterations I made to the original recipe was to add dill to the dressing, as well as the salad. Dill + Corn = BFFs.

Cher

Friday 9th of September 2011

I have learned this summer that raw corn is a friend. Who knew?

How do you get so much of the kernel off the cob? Somehow, mine always seem to look like "headless horsemen" with just the little knobbies on top making it.

SoupAddict

Friday 9th of September 2011

Maybe it's the cutting technique? Leave enough of a stalky handle to hold on to when you husk. Stand the ear up in the center of a large bowl and, using a nice sharp knife, let the blade dig a bit into the corn near the "handle" and slice from the top down into the bowl. Twist the ear and repeat.

Your results, however, are halfway to "creamed corn" - way delicious (another falsehood I held as a young adult, believing creamed corn had cream in it, which, to my 20-year-old taste buds, sounded really gross). After removing the kernels the way you did, go back and use the edge of the blade (or, to be safe, another long, flat tool ... an example is escaping me at the moment ... maybe a flat-handled spatula or a dull dinner knife) and drag the edge firmly down over those cut areas. You'll be coaxing out all the creamy insides of the kernel bits left behind. Good stuff!

Jodi Hayward

Friday 9th of September 2011

mmmm, this looks delicious, probably good with goats cheese too! If I'm really lazy, I might use some cans of super sweet corn *ducks head in shame :S* hehe Perth isn't in the corn belt, we're more known for wheat :)

SoupAddict

Friday 9th of September 2011

It would be fantastic with goat cheese! No shame about the corn. I've made this dish so frequently this summer, I've used lots of different corn, including grilled on the cob and frozen. The dressing just brings it all together whatever you've used.