Fresh corn is usually sweet here in the Midwest. This raw corn salad has red pepper, Persian cucumbers, shallot, parsley, fresh dill and a buttermilk and yogurt dressing. Add the dressing at the table, as little or as much as you like
I found this recipe at Food52. It had a lot of likes and the raw corn and Persian cucumbers were new to me and sounded yummy. I usually quickly blanch corn before using it in salads. I liked eliminating this step!
In a large bowl combine:
1 clove fresh shallot, sliced thin, rinsed in cold water, drained and blotted in paper towel
3 ears fresh corn, kernels sliced off with a sharp knife
4 Persian cucumbers, (these are like English cucumbers with thin skins but only 5 inches long) quartered lengthwise and cut crosswise into a 1/4 inch dice
1 long red pepper, diced
1 handful fresh dill, minced
1/4 cup chopped parsley or cilantro
Feta cheese as desired. You can mix it in or place it on top of the salad in large pieces
Raw Salad without the dressing:
Dressing:
Combine with a whisk in a small bowl:
1/4 cup buttermilk
2/3 cup European style plain thin yogurt
1 tablespoon white wine vinegar, the better the quality the better the taste I like a white balsamic or a champagne balsamic from out local oil and vinegar shop, Mercato di O & V, in Midland MI
3 tablespoons minced sweet onion
1 clove garlic minced with 1/4 teaspoon salt
Add with a whisk slowly in a steady stream:
1/4 cup olive oil
Add salt and pepper to taste
Serve the dressing on the side with the fresh salad
Buttermilk Dressing:
Raw Salad with Buttermilk Dressing:
Voila!
nina in the kitchen 