Dilled, Crunchy Sweet-Corn Salad With Buttermilk Dressing

• 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.

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. rnrnIn 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.

salad, clove shallot, corn, cucumbers, long red sweet pepper, dill, fresh parsley, handful, buttermilk, european style thin yogurt, whitewine vinegar, vidalia, clove garlic, extravirgin olive oil, salt

Taken from food52.com/recipes/12928-dilled-crunchy-sweet-corn-salad-with-buttermilk-dressing (may not work)