Corn Cucumber Salad with Buttermilk Dressing

Corn Cucumber Salad with Buttermilk Dressing is a great way to enjoy fresh summer flavors. Sweet fresh corn kernels, cucumber slices, plus fresh basil and mint are tossed in a light and refreshing buttermilk dressing.

Your New Favorite Summer Salad

Swing by your local farm stand and pick up some fresh corn on the cob and cucumbers for this delicious Corn Cucumber Salad with Buttermilk Dressing.

The flavors are so fresh and delicious and perfectly complemented by a creamy buttermilk and sour cream dressing, with additional flavors from garden fresh herbs.

This easy salad goes well with any summer meal – grilled burgers and hot dogs, chicken, steak, or barbecued ribs.

• You’ll taste bright, fresh summertime flavors in every single bite!
• This salad is light and healthy – perfect for those hot summer days during swimsuit season.
• It’s a perfect way to enjoy garden fresh summer vegetables and herbs.

• Corn on the Cob – Cut the kernels from fresh, local corn for the best flavor and freshness. In a pinch, you can use drained canned corn, or frozen corn kernels – but fresh corn really is the best option.
• Cucumber – We recommend English cucumbers or the small Persian cucumbers for this recipe as they have a milder flavor, and their tender skin is edible. Regular garden cucumbers will give the salad a much stronger cucumber flavor, you’ll also have to peel the skin and remove the seeds.
• Shallots
• Fresh Garlic
• Extra Virgin Olive Oil
• Buttermilk – Buy bottled buttermilk or make your own buttermilk using this recipe. Powdered buttermilk mixed with water is another convenient option.
• Sour Cream
• Seasonings – Sea or kosher salt, ground black pepper, granulated sugar, and cayenne pepper.
• Fresh Herbs – We used a combination of fresh garden basil and fresh mint (peppermint).

1. Peel cucumbers, slice down the center and remove seeds. Then cut into bite sized pieces and place in a strainer over a bowl. Sprinkle on a little salt and let the cukes sit while you prepare the remaining ingredients.
2. Remove corn kernels from the cob. (Follow this easy method.)
3. Sauté corn, shallots, and garlic in olive oil, then cool.
4. Make dressing by combining buttermilk and sour cream and then whisk in salt, pepper, sugar, basil, and mint.
5. Drain the cucumbers and pat dry with paper towels then add to a large bowl.
6. Add cooled corn and dressing to the bowl with the cucumbers and toss to combine.
7. Serve immediately while the corn is still slightly warm for the best taste.

• Can I make Corn Cucumber Salad with Buttermilk Dressing ahead of time?  Yes, however the longer the salad sits in the fridge, the more the cucumbers will give off some liquid, making the dressing a bit watery. This salad really is best freshly made just before serving.
• How do I store leftovers?   Store refrigerated in a covered container for up to three days. Drain any excess liquid if necessary.
• Can I freeze this salad? No, it won’t freeze well.

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