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.
- Prep Time: 25 minutes
- Cook Time: 5 minutes
- Total Time: 30 minutes
- Yield: 6 servings 1x
- Category: salad
- Method: mix, saute
- Cuisine: American
Ingredients
Scale
2 cups English or mini Persian cucumbers, peeled, seeds removed and cut into bite-sized pieces
1 teaspoon salt
6 ears of corn, kernels removed from the cob
2 tablespoons extra virgin olive oil
1/2 cup thinly sliced shallots
1 tablespoon fresh garlic, minced
1/3 cup buttermilk
1/3 cup sour cream
1 teaspoon sea salt (or kosher salt)
1/2 teaspoon freshly ground black pepper
2 teaspoons granulated sugar
Pinch of cayenne pepper
1/4 cup fresh basil, chopped
2 tablespoons fresh mint, chopped fine
Instructions
- Peel the cucumbers, leaving a little skin on for color. Cut in half the long way then remove the seeds. Cut the cucumbers into bite size pieces and put in a strainer over a bowl. Sprinkle on the salt and let sit while you prepare the other ingredients.
- Cut the kernels from the cobs and place into a large skillet along with the olive oil, shallots, and garlic and sauté over medium heat for five minutes, stirring occasionally. Cool.
- In a glass measuring cup or small bowl, mix buttermilk, sour cream, sea salt, black pepper, sugar, and cayenne and whisk to combine.
- Pat the cucumbers dry with paper towels and place into a large bowl along with cooled corn mixture, buttermilk dressing, fresh basil and fresh mint and toss to combine.
- Serve immediately for best flavor.
