Corn Salad with Buttermilk Dressing

This delicious dish is just perfect for summer entertaining—it's tasty, easy to prepare, and good for you, too!

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- Posted on May 25, 2018

Corn Salad with Buttermilk Dressing

After a lifetime of eating Southern-style (ie. not terribly healthy), chef Babette Davis began to change her culinary ways after turning 40. Now, she's the propeietor of a vegan soul food shop in Sousthern California.

Ingredients

Salad
1 small shallot, thinly sliced
½ tsp. salt
3 ears sweet corn, kernels scraped from cobs
4 small cucumbers, chopped
1 red sweet pepper, diced
4 smallish sprigs dill, minced
¼ c. fresh flat-leaf parsley, minced
Crumbled feta cheese, rinsed and drained, for garnish
Dressing
1 c. cashews
¼ c. buttermilk
⅔ c. plain yogurt (not Greek-style), stirred
1 Tbsp. white wine vinegar
3 Tbsp. sweet onion, minced
1 small garlic clove, minced and mashed with a pinch of salt
¼ c. extra-virgin olive oil
Salt and freshly ground black pepper

Preparation

1. Toss shallot with salt and let sit for about 20 minutes to draw out harshness. Rinse well and pat dry with a paper towel.

2. In a large bowl, toss corn kernels lightly to separate them, then add shallot and all remaining salad ingredients except feta; toss again to combine.

3. For dressing, whisk together buttermilk, yogurt, vinegar, onion and garlic in a small bowl. Slowly add oil, whisking until incorporated. Season with salt and pepper. Refrigerate until slightly chilled.

4. Garnish salad with feta, and serve dressing separately.

Serves 6.

Nutritional Information:  Calories: 230; Fat: 15g; Cholesterol: 15mg; Sodium: 260mg; Total Carbohydrates: 21g; Dietary Fiber: 4g; Sugars: 10g; Protein: 8g.

From The Food52 Cookbook Volume 2: Seasonal Recipes From Our Kitchen to Yours, by Amanda Hesser & Merrill Stubbs and the Food52 Community (William Morrow). Copyright © 2012 by Food 52, Inc. Reprinted by permisison of William Morrow, an imprint of HarperCollins Publishers.

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