Corn Salad with Buttermilk and Herb Dressing
This Corn Salad with Buttermilk and Herb Dressing is a favorite summertime side dish.
Servings: 4
Ingredients
- 4 large ears of corn husks and silk removed
- ¼ cup mayonnaise
- 2 tablespoons chopped fresh flat-leaf parsley divided
- 2 tablespoons chopped fresh chives divided
- 2 tablespoons chopped fresh dill divided
- 3 tablespoons low-fat buttermilk
- 1 small shallot thinly sliced
- 1 tablespoon white wine vinegar
- 1 small garlic clove finely grated on a microplane
- ½ teaspoon kosher salt plus more to taste
- ½ teaspoon freshly ground black pepper plus more to taste
Instructions
- Bring 3 quarts of water to a boil in a large pot and turn off the heat. Add corn to water, cover, and let stand for 10 minutes. Transfer the corn to a cutting board and let it sit until cool enough to handle, about 15 minutes.
- Meanwhile, whisk mayonnaise, 1 tablespoon parsley, 1 tablespoon chives, buttermilk, 1 tablespoon dill, shallot, vinegar, garlic, salt, and pepper in a large bowl until combined.
- Over a large bowl, cut the kernels from the cobs. Add the dressing and toss to combine. Refrigerate for at least 30 minutes to allow flavors to meld. Season with salt and pepper to taste. Transfer to a serving dish and sprinkle with remaining parsley, chives, and dill. Serve. Enjoy!
Notes
Leftovers can be stored in an airtight container for up to 3 days.
Nutrition
Calories: 109kcal | Carbohydrates: 3g | Protein: 1g | Fat: 11g | Saturated Fat: 2g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 2g | Trans Fat: 0.03g | Cholesterol: 6mg | Sodium: 399mg | Potassium: 68mg | Fiber: 0.4g | Sugar: 1g | Vitamin A: 268IU | Vitamin C: 5mg | Calcium: 24mg | Iron: 0.3mg
