by creamtea
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A&M's Testing Notes:
Expand Collapsecreamtea's Notes:
Expand1 clove shallot, halved lengthwise and thinly sliced Ask a question about this ingredient
3 ears of fresh, uncooked corn, the kernels scraped from the cobs with a sharp knife (about 2 3/4 cup) Ask a question about this ingredient
4 Persian cucumbers, quartered lengthwise and sliced crosswise into 1/2 inch dice Ask a question about this ingredient
1 long red sweet pepper, seeded, ribs removed and diced Ask a question about this ingredient
1 small handfull fresh dill (about 4 smallish sprigs), minced Ask a question about this ingredient
1/4 cup minced fresh parsley Ask a question about this ingredient
crumbled Feta cheese, rinsed, as a garnish Ask a question about this ingredient
1/4 cup buttermilk Ask a question about this ingredient
2/3 cups plain European style thin yogurt, stirred Ask a question about this ingredient
1 tablespoon white-wine vinegar Ask a question about this ingredient
3 tablespoons minced Vidalia or other sweet onion Ask a question about this ingredient
1 small clove garlic, minced and mashed with a pinch of salt Ask a question about this ingredient
1/4 cup extra-virgin olive oil Ask a question about this ingredient
salt and freshly ground pepper to taste. Ask a question about this ingredient
Salt the shallot slices in 1/2 t. salt and allow to sit about 20 minutes to draw out any harshness. Rinse well with water and pat dry with a paper towel. In a large bowl toss the corn kernels lightly to separate them, add the shallot and the remaining salad ingredients and toss again to combine.
Ask a question about this stepIn a smaller bowl combine the buttermilk, vinegar, onion, yogurt, and garlic and whisk to combine. Add the oil in a slow stream, whisking, until amalgamated. Season with freshly ground pepper and salt to taste.
Ask a question about this stepServe the salad slightly chilled, garnished with the feta cheese. Pass the dressing separately.
Ask a question about this stepI would just put it on chopped salad (tomatoes, cukes, red peppers, and anything else crispy). I might add a little thinly-sliced Romaine or torn butter lettuce. Or a wedge of cool iceberg. Well, come to think of it, it would go over almost any salad (tho' mesclun, arugula, spinach or other bitter greens, not so much...)
This is absolutely wonderful! I served as a side at my BBQ. Every little bit was gobbled up and many wanted the recipe. Thank you for a great recipe, the perfect thing to make in August. I'll be making this one again and again.
This is my go to summer salad this year. I love it!! I just don't put in the feta cheese, but otherwise it is so delicious and my family gobbles it up.
this was perfect last night with pulled pork and ribs! I added some of our backyard tomatoes to the salad, and it was fantastic.
I threw in some good tomatoes a few weeks ago too, and liked it that way too. My balcony tomatoes are still pretty green, though, so it was market tomatoes for me.
Excellent recipe. I added a dash of smoked paprika for a little "familiar" flavor for the group I am serving it to, tomorrow at a picnic. Thanks so much!
Yum, love smoked paprika! How was it with that addition? Will have to try it myself!
Made this for tonight and loved it. This, vinho verde, and ice cream are the perfect dinner when it's 102.
I made this wonderful salad yesterday. With temps in the 100s, it was the perfect thing to make. I ran out of feta so I garnished it with a little shredded cheddar and that worked nicely too. This will become a staple of mine--thanks for sharing!
I'm so glad you tried it, toekneebroh. We had it a few times too when I couldn't bring myself to crank up the oven.
I made this over the weekend and it is such a lovely salad! With the sweet corn and crisp cucumbers It really tastes like the bounty of summer. Only change is I added half of a beautiful local avocado that someone gave me. Next time I may add some sweet heirlooms. I will definitely be making this again. Thank you for a wonderful recipe, creamtea!
Thank you for the compliment gingerroot! So glad you liked it. It's a pretty flexible recipe, so I'm sure the avocado was a good addition, as tomatoes would surely be.
Actually, I had the leftovers for brekkie today with a bit of tomato chopped in. It was really good this way, too. Sort of rounded things out.
Company also loved this. And I really loved how easy it was to make ahead of time. Really great. It develops in the fridge really nicely before serving, too.
So glad you and your company liked this! It does last, even if you put on the dressing in advance, it's still pretty crispy.
I used a thick mideastern yogurt which worked very well. And I served the dressing on the side. The salad is pretty darn good without any dressing, too!
Glad to hear the thick yogurt worked well. I've got Greek yogurt on hand, so tonight I'm making it with that.
I took this along to a pot luck BBQ knowing no one else would bring anything at all like it, and what a hit! It was pretty to look at and was so good my husband wants it again this week at home. Thanks! Not sure what the difference is between plain organic yogurt and euro-style? I use Stonyfield mostly, but is Yoplait or Greek-style better? it seemed fine so maybe not a big deal.
A few people have asked me. I had Trader Joe's European Style at the time I formulated this, and that's what I used. It's a "thin" type yogurt. I think Stonyfield would be fine, or any other good-quality yogurt. I buy Stonyfield pretty often myself. I haven't tried the thicker Greek-style in this recipe yet.
Forgot to add, I'm really pleased your husband and the BBQ guests liked it!
This looks wonderful , and whats really great is the fact I happen to have all the ingredients on hand..This will be part of this evenings menu with BBQ pulled pork on Chiabatta ....Thanks so very much
Made this for lunch today, and it was great! I actually thought I hated dill, but I gave it another shot and just didn't use as much, and you have now made me like Dill :)
Can't wait to eat it again! Congratulations!
So glad you liked it cturnip. Yes, if you use too much dill in a dish, it starts to taste medicinal.
I'm glad I got you to like dill!
Congratulations! I love the dressing, very German like.
I'm always trying to recreate a cucumber salad I had in Stuttgart. Salt+garlic+dill do the trick.
I love this salad and made for our dinner tonight. One thing on the dressing, I'm going to try sour cream instead of the yogurt as I like a more butter milky flavor than the lighter flavor given with the yogurt...just personal perference....the dill stole the show with in my opinion...I am keeping this and going to make more frequently.
Thanks cakillgore! You could go with sour cream, my whole family loves it except for me, hence the yogurt option.
awesome win! congrats to you!
Congratulations, creamtea, what a great addition your recipe will be to Food52’s Book2…and it will be at the top of my “to make” list as soon as our garden corn and cucumbers are ready!
Congratulations creamtea, your salad is great, made it for dinner and I really love it!
Thanks, Amanda and Merrill. Had just treated myself to a Shun knife after seeing yours cutting corn (it is a Shun, yes?) and gotten home to see this. Thanks for testing my recipe (and for a fun challenge!).
Congrats on your win! I made your dressing the other day and loved it with another salad, but just got around to trying it with on your salad. Loved it!
Thanks Sagegreen. I agree it's a good all-around dressing for a variety of salads. Or a dip for veggies. So glad you liked it.
I made this last week and it was great! I actually made it twice - once with raw corn and once with cooked, and slightly preferred the cooked version - but both had great flavor and texture. Thanks for sharing.
Thanks MeghanVK. I have made versions with cooked corn and tomatoes but probably not with the same dressing ingreds., just whatever I had in the fridge.
Congrats on your win! I've been thinking about this recipe all week and hoped (suspected, even) you'd win. :) I'll be hitting the farmers' market this weekend to pick up some fresh corn - this is on the menu for Saturday! Thanks for sharing.
Congratulations! This is an absolutely wonderful summer recipe. Definitely a keeper.
Congratulations on your win...beautiful salad!
Congrats!! I made this last night and we just loved it! Can't wait to have more for lunch today!
thanks! Coincidentally, I made it last night too! Too hot to cook. glad you liked it!
I am so glad you & your husband liked it! Keeps the kitchen cool on hot days.
Made this last night and WOW, is it delicious! This will definitely be one for the summer rotation! I used regular plain non-fat yogurt instead of Greek yogurt, I used red wine vinegar instead of white, and I used regular cucumbers. No need to get those special ingredients. Use what you have and enjoy!
Thanks, YumMom. I'm so glad you liked it. Glad it worked with simple ingredients; I agree there's no need to make a special shopping trip.
This is one great salad for the summer. Simple, yet satisfying. Light, but nourishing and refreshing.
Thank you, Sagegreen. I am an admirer of your recipes. I hope you give it a try.
Congrats! Nice flavor profile!
This looks refreshing! I love raw corn too. It's amazing how many people think you can't eat raw corn.
Thank you, singing_baker. Glad to know you share my love for this veggie in its natural state. It doesn't always have to be cooked and slathered in butter (although I have nothing against butter-slathering!).
This looks completely gorgeous and so delicious! Can't wait to try it.
Thanks so much! Your Vaffler recipe looks so delicious. We'll be trying it one of these Sundays for breakfast.
Wow, Creamtea! What an amazing recipe! Can't wait to try it! Good luck!
All over this for tonight's dinner. Will let you know how it goes! Thanks, and congrats on being a finalist!
Thank you so much. Please let me know how it goes. Hope you enjoy it.
Lovely, can't wait for someone to invite me to a cookout so I can give this a whirl.
Congrats on being a finalist. What a lovely summer salad!
Thank you, gingerroot. Your raspberry-riesling sorbet looks so tempting right now.
Congrats! This sounds like a perfect summer salad.
Congrats. I love feta and veggies.
Looks summer delicious, congrats!
Why, thank you sdebrango. Your recent raspberry-pistachio ice cream and that blood plum sorbet are on my to do list; they look so tempting.
I am making your salad tomorrow for dinner, I can't wait. No buttermilk or would have done tonight, I love everything about it.
looks amazing..!! I am going to try this on the weekend.. thanks so much!
This looks so wonderful--I'm going to have to try it at the beach this weekend. Congratulations on being a finalist!
What can I use in place of " thin syle European yogurt" ? Thanks so much!
Brette is the Editorial Assistant of Food52.
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In the raw: sweet corn, persian cucumber, red bell pepper, shallot, parsley, dill, garlic, vidalia onion, buttermilk, yogurt, and Bulgarian feta. MIA? The white wine vinegar ... oops!
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Disciplining the vegetables ...
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Chipper little chunks of cucumber are refreshing as can be when coated with the buttermilk yogurt dressing -- like a distant cousin of tsatziki.
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As Creamtea explains, you coat the shallots in salt for a bit (20 minutes) to coax out their natural "harshness".
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Don't worry -- she's a pro. Watch those fingers when you do this, though!
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The Merrill method to taming garlic.
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Adding the vinegar to the yogurt and buttermilk mixture. Feel the tang!
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In goes the onion ...
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Poor little garlic.
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Ain't she a beauty? Now to drizzle in the olive oil for the emulsified dressing.
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How noble is a resting knife? Chop job well done.
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Truly the safest technique to cutting corn off the cob -- lie it on its side and gently rotate, shearing it of kernels one side at a time. We'll have none of this stand-it-on-end-and-slice-off-your-fingers bit.
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That's why they call it "tossed". We loved the way this salad embodied the beauty of raw crunch.
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A shower of herbs just waiting to be united with vegetables below -- oh dressing, where art thou?
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There you are!
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Beautifully tossed and plated, Amanda aranges the Bulgarian feta (which has just the right amount of tang, but not the strength or salt of Greek, or mildness of French).
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Lunch, please.
This was mad tasty. Loved every kernel of it. The dressing was great too and gave a nice kick. Any suggestions for other uses for the dressing? I have quite a bit left over and no more corn...