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–+ servings
Sweet Corn Salad
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Sweet Corn Salad

A delightfully fresh and crunchy summer salad, featuring the season's best vegetables, and a light and creamy herb dressing.
Course Salad
Cuisine American
Keyword corn salad
Prep Time 20 minutes
Total Time 20 minutes
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