Name: Corn Salad With Buttermilk And Herb Dressing
Total time: 1 h 30 min
Ingredients: 4 large ears corn , husks and silk removed; ¼ cup mayonnaise; ¼ cup coarsely chopped fresh cilantro , divided; 3 tablespoons buttermilk; 2 tablespoons chopped fresh dill , divided; 1 small shallot , sliced thin; 1 tablespoon white wine vinegar; 1 small garlic clove , minced; ½ teaspoon table salt; ½ teaspoon pepper

Why This Recipe Works

We wanted a recipe that showcased sweet corn with a zesty and herbaceous dressing. We started by cooking the corn in water that had just come to a boil, turning off the heat to allow the corn to cook through in just 10 minutes. The corn was perfectly cooked, not starchy and undercooked or gummy and overcooked. We let the corn cool and then cut the kernels off the cob. To ensure that the kernels were evenly coated in dressing, we created a creamy buttermilk dressing that included mayonnaise, white wine vinegar, minced garlic, and sliced shallot for bite. For added freshness and summer flare, we incorporated some fresh cilantro and dill.

Before You Begin

Do not substitute frozen corn. You can substitute plain whole-milk yogurt for the buttermilk, if desired.

Instructions

Bring 3 quarts water to boil in large pot and turn off heat. Add corn to water, cover, and let stand for 10 minutes. Transfer corn to cutting board and let sit until cool enough to handle, about 15 minutes.

Meanwhile, whisk mayonnaise, 2 tablespoons cilantro, buttermilk, 1 tablespoon dill, shallot, vinegar, garlic, salt, and pepper in large bowl until combined.

Cut kernels from cobs. Transfer corn to bowl with dressing and toss to combine. Refrigerate for at least 30 minutes to allow flavors to meld. Season with salt and pepper to taste. Transfer to serving dish and sprinkle with remaining 2 tablespoons cilantro and remaining 1 tablespoon dill. Serve.