Dilled, Crunchy Sweet-Corn Salad With Buttermilk Dressing

By Food52
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Nutrition per serving    (USDA % daily values)
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Ingredients for 6 servings

1 clove shallot, halved lengthwise and thinly sliced

3 ears of fresh, uncooked corn, the kernels scraped from the cobs with a sharp knife (about 2 3/4 cup)

4 Persian cucumbers, quartered lengthwise and sliced crosswise into 1/2 inch dice

1 long red sweet pepper, seeded, ribs removed and diced

1 small handfull fresh dill (about 4 smallish sprigs), minced

1/4 cup minced fresh parsley

crumbled Feta cheese, rinsed, as a garnish

1/4 cup buttermilk

2/3 cups plain European style thin yogurt, stirred

1 tablespoon white-wine vinegar

3 tablespoons minced Vidalia or other sweet onion

1 small clove garlic, minced and mashed with a pinch of salt

1/4 cup extra-virgin olive oil

salt and freshly ground pepper to taste.

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