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Corn Salad with Buttermilk Herb Dressing

Corn Salad

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.


Corn Salad Servings: 6    Serving size: 2/3 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 1/2 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. Stir in Butter Milk Herb Dressing. 4. Put in a pretty bowl and garnish with tomatoes and chill for at least 1/2 hour before serving.

Buttermilk Herb Dressing

Nutritional Facts for Salad

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. ​

​Good cooking to you,

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