As the season for corn draws to an end, I urge you to try this delicious corn salad while you can still make it fresh. Yes, you’ll have to cut the kernels off the cob after cooking, but it’s really not that difficult. Cooking the corn in the microwave is easy too; You’ll find several videos of this process on YouTube. *
I’ve found it’s fun to try different herbs in this recipe. As for the dressing, I suggest you keep a container of buttermilk powder in the fridge to use whenever you want to make this dressing or use for other purposes.
*My favorite video for how to cut corn off the cob. www.youtube.com/watch?v=q50JhRiw26Q
Servings: 6 Serving size: ⅔ cup Preparation time: 30 minutes Chill time: 30 minutes
Ingredients 3 cups fresh, frozen or canned corn 1 cup bell pepper (red, green, and/or yellow) chopped ½ cup celery, diced *3 tablespoons chives, minced 6 small cherry tomatoes, halved 1 cup Buttermilk Herb Dressing
*May substitute chopped basil and/or mint for the chives.
Instructions 1. If using fresh corn, cut it off the cob. If using canned corn, drain the liquid off. 2. Put corn in a bowl and add the other vegetables. 3. Stir in Butter Milk Herb Dressing. 4. Put in a pretty bowl and garnish with tomatoes and chill for at least ½ hour before serving.
Buttermilk Herb Dressing
Ingredients 1 cup buttermilk 4 tablespoons plain, non-fat yogurt 2 tablespoons tarragon vinegar 1 teaspoon Dijon mustard *1 teaspoon dill weed 1 teaspoon lemon pepper 1/4 teaspoon salt *Experiment adding other herbs if you desire.
Instructions 1. Add all the ingredients and whisk or process in a blender until well blended. 2. Chill.
I hope you enjoy this dish. Let me know if you’ve tried it and how it turned out. Good cooking to you,
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