Dilled, Crunchy Sweet-Corn Salad with Buttermilk Dressing

Ingredients

For the salad:

• 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
  
• 1
  
  handful crumbled Feta cheese, rinsed, as a garnish
  

For the dressing:

• 1/4
  
  cup buttermilk
  
• 2/3
  
  cup 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.
  

Directions

1. 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.

2. In 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.
3. Serve the salad slightly chilled, garnished with the feta cheese. Pass the dressing separately.