corn salad with buttermilk dressing
Plain yogurt keeps this dressing a bit healthier, but for more tang, use equal parts yogurt and mayonnaise. It’s a great side dish that’s perfect alongside grilled or fried chicken.
1 clove garlic
Kosher salt, to taste
Freshly ground black pepper, to taste
3/4 cup plain Greek yogurt
1/4 cup buttermilk
2 tablespoons white wine vinegar
1 teaspoon sugar, or to taste
6 ears corn, husk and silks removed
1 cucumber, seeded and finely diced
1/2 red onion, finely diced
- Chop garlic on a cutting board. Sprinkle a pinch of salt over garlic and use back of your knife to smash together, making a paste. Transfer smashed garlic (and salt) to a medium bowl. Add a pinch of pepper, yogurt, buttermilk, vinegar, and sugar and whisk until combined. Taste for flavor and adjust as desired.
- Lay corn on its side and, using a sharp knife, carefully cut off kernels from cobs. Transfer cut corn to separate bowl. Add cucumber and onion and toss. Add about 1/2 of dressing and give mixture a toss to combine, coating vegetables completely. Season with salt and pepper. Add more dressing if desired, or serve extra alongside.
Serves 6, as a side dish.