Sweet Corn Salad With Buttermilk Vinaigrette
Updated Oct. 12, 2023
- Total Time
- 30 minutes
- Prep Time
- 20 minutes
- Cook Time
- 10 minutes
- Rating
- Notes
- Read community notes
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Ingredients
Yield:6 to 8 servings
- Kosher salt (such as Diamond Crystal) and black pepper
- 8ears fresh corn, shucked
- ½cup buttermilk
- ¼cup extra-virgin olive oil
- ¼cup sour cream
- 2tablespoons chopped dill
- 1tablespoon minced shallot
- 1teaspoon minced garlic
- 2small cucumbers (such as Kirby or Persian), quartered lengthwise and thinly sliced (2 cups)
Ingredient Substitution Guide
Nutritional analysis per serving (8 servings)
173 calories; 10 grams fat; 2 grams saturated fat; 0 grams trans fat; 6 grams monounsaturated fat; 1 gram polyunsaturated fat; 21 grams carbohydrates; 2 grams dietary fiber; 8 grams sugars; 4 grams protein; 356 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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- Step 1
Set up a large bowl of ice water. In a pot of salted boiling water, blanch the corn until the raw flavor is gone and corn is bright yellow, 2 minutes. Drain and transfer corn to the ice water and let cool. Drain well, then cut kernels off the cobs. (You should have about 8 cups of kernels.) Discard cobs.
- Step 2
In a large bowl, combine buttermilk, oil, sour cream, dill, shallot and garlic. Season with salt and pepper; whisk until smooth.
- Step 3
Add corn and cucumbers to the dressing. Season with salt and pepper; toss to evenly coat. The salad can be made a few hours ahead and kept refrigerated. Bring to room temperature and toss well before serving.
Private Notes
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Cooking Notes
Pam
Thank you thank you thank you. I had to find something to go with shrimp and rice, and I wanted a light yet creamy dressing for whatever that something (vegetable) would be. I have never gotten more bang for my buck than I do with my NYT cooking subscription, and this one is yet another keeper. Thank you so much.
Gene J.
Most grocery store buttermilk is already low fat and you'd miss the tang by substituting regular milk. Yogurt might be a little healthier than sour cream, but there's only a quarter cup spread over 8 servings.
Fran
Raw zucchini or celery would both work, IMO.
Beth
Dairy free - you could make it with oil, vinegar and a little sugar.
jaywt
I doubled the shallots and garlic because I like a lot of punch and, based on a comment here, also added liberal amounts of lemon juice and salt. It was perfect for my taste. The quick blanching was a revelation - the corn was sweet and firm. Can’t wait to try this as a hot afternoon refreshing dish
Grace
I found this recipe a bit bland and added lemon juice to brighten it. Also, made with frozen corn which didn't do it justice.
Tom K.
Very good and easy salad, added sliced cherry tomato's which enhanced the texture.
Robert
Don’t discard the cobs. Cut them in half and back in the corn water and add leek greens and some pepper corns to make corn stock. Good for risotto broth or base for chowder
Kristen Kieta
Subbing vegan sour cream and then making a plant based buttermilk seems like it would work. Use about a cup of plant based milk and a tbsp or so of acid - lemon juice is good, apple cider vinegar can work. It should curdle!
Calome
Overall well received, a few notes though: there seemed to be way to much corn (seemed like 5-6 ears would be best quantity for this recipe); as others noted the buttermilk makes the dressing runny (would up the sour cream portion or use yoghurt next time); I had only white corn, so added some diced red pepper for optics plus a bit cayenne for a bit more spice.
Shelleybelly
I grilled the corn at 375 on the gas BBQ for about 6 or 7 minutes, turning a few times until it was just a little browned in a couple of spots (it was too hot to turn on the stove) and didn't add garlic as my guests that night don't like it raw. I added lots of chives and chopped basil for the fresh herbs with dried dill as that is what I had on hand. We all LOVED this version. I will try it again with garlic but I'm not sure it's needed if you don't want to add it.
CarolB
You can add 1/2 T of lemon or vinegar to the milk to sour.
Sara No.te
Maybe try adding a bit more pepper and full fat buttermilk. Ours was full of flavor, but that’snreally dependent on your local ingredients.
palisadespam
Delicious and soooo easy. I didn’t cook corn.
JB in Chicago
We made this last night as a side dish for a large taco-themed buffet. Delicious! Next time, I might add some heat in the form of a grilled and chopped chili pepper.
BB
I microwaved two ears corn for 3 minutes to make a quick salad for 2-4. Cilantro was delicious in the salad. The lemon juice and salt topped were nice additions.
MsVics2
Made almost exactly as written but do use buttermilk powder these days for simplicity. And I charred the corn on my gas burners rather than boiling. So good. Took to picnic potluck. Tiny bit left to take home…and yes dressing was watery. But after finishing the small amount of corn and cucumbers left the next day, I ate the remaining dressing with a spoon. A little bit of refreshing summer soup.
badbabyink
Needs acid. Added a bunch of lime juice.
Not great
Made half the recipe on Christmas 2023. Not great
Mary
Love this and added sliced cherry tomatoes. Also, if you don’t want to make the dressing or need to speed up the process, find some small batch ranch dressing. Also, I used WAY LESS dressing.
KJR
Very good. October 1 2023 with preschool folks
Jessica B.
I wished for a bit more acid in the overall composition. Maybe I would quick pickle the cucumbers first for an experiment? I liberally added cayenne.
Robert
Don’t discard the cobs. Cut them in half and back in the corn water and add leek greens and some pepper corns to make corn stock. Good for risotto broth or base for chowder
Suzy
If you cook the corn in the husks in the microwave, it's not only super easy to shuck and get all the silks off quickly, it keeps that fresh taste. A bit of celery diced up red bell peppers diced and some red onions, also diced, added color and more flavor to this. Cheated and used the dry Ranch dressing powder to make the dressing ( buttermilk and creme fraiche or sour cream). We servred it topped with a sprinkling of toasted garlicy breadcrumbs and some prettily sliced small green onions. Yum!
Es
Delicious. I added cut-up cherry tomatoes and red pepper AND I microwaved the 2 ears of fresh and unshucked corn that I used for 4 minutes. I made about 1/2 of the dressing for this and plopped the mixture on a bed of lettuce. Served it as a side salad. A lovely summer dish.
Belle Woods
My measurements may have been off, but I found the flavor of raw shallot and garlic completely overwhelmed the lighter flavors of the corn and cucumber, so I may use less or eliminate the shallot altogether.
Sue W.
Made as per recipe. A nice salad to bring to a BBQ or a summer pot luck. I would make a smaller amount for "just us". Fresh and summery.
kswl
This is a good recipe to play around with; crisp crumbled bacon or diced pancetta takes corn salad to a new level of delicious.
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