Sweet Corn Salad With Buttermilk Vinaigrette Recipe (2024)

Thank you thank you thank you. I had to find something to go with shrimp and rice, and I wanted a light yet creamy dressing for whatever that something (vegetable) would be. I have never gotten more bang for my buck than I do with my NYT cooking subscription, and this one is yet another keeper. Thank you so much.

Most grocery store buttermilk is already low fat and you'd miss the tang by substituting regular milk. Yogurt might be a little healthier than sour cream, but there's only a quarter cup spread over 8 servings.

Raw zucchini or celery would both work, IMO.

I doubled the shallots and garlic because I like a lot of punch and, based on a comment here, also added liberal amounts of lemon juice and salt. It was perfect for my taste. The quick blanching was a revelation - the corn was sweet and firm. Can’t wait to try this as a hot afternoon refreshing dish

Dairy free - you could make it with oil, vinegar and a little sugar.

I found this recipe a bit bland and added lemon juice to brighten it. Also, made with frozen corn which didn't do it justice.

Very good and easy salad, added sliced cherry tomato's which enhanced the texture.

Don’t discard the cobs. Cut them in half and back in the corn water and add leek greens and some pepper corns to make corn stock. Good for risotto broth or base for chowder

Subbing vegan sour cream and then making a plant based buttermilk seems like it would work. Use about a cup of plant based milk and a tbsp or so of acid - lemon juice is good, apple cider vinegar can work. It should curdle!

Overall well received, a few notes though: there seemed to be way to much corn (seemed like 5-6 ears would be best quantity for this recipe); as others noted the buttermilk makes the dressing runny (would up the sour cream portion or use yoghurt next time); I had only white corn, so added some diced red pepper for optics plus a bit cayenne for a bit more spice.

I grilled the corn at 375 on the gas BBQ for about 6 or 7 minutes, turning a few times until it was just a little browned in a couple of spots (it was too hot to turn on the stove) and didn't add garlic as my guests that night don't like it raw. I added lots of chives and chopped basil for the fresh herbs with dried dill as that is what I had on hand. We all LOVED this version. I will try it again with garlic but I'm not sure it's needed if you don't want to add it.

You can add 1/2 T of lemon or vinegar to the milk to sour.

Maybe try adding a bit more pepper and full fat buttermilk. Ours was full of flavor, but that’snreally dependent on your local ingredients.

Needs acid. Added a bunch of lime juice.

Made half the recipe on Christmas 2023. Not great

Love this and added sliced cherry tomatoes. Also, if you don’t want to make the dressing or need to speed up the process, find some small batch ranch dressing. Also, I used WAY LESS dressing.

Very good. October 1 2023 with preschool folks

I wished for a bit more acid in the overall composition. Maybe I would quick pickle the cucumbers first for an experiment? I liberally added cayenne.

Don’t discard the cobs. Cut them in half and back in the corn water and add leek greens and some pepper corns to make corn stock. Good for risotto broth or base for chowder

If you cook the corn in the husks in the microwave, it's not only super easy to shuck and get all the silks off quickly, it keeps that fresh taste. A bit of celery diced up red bell peppers diced and some red onions, also diced, added color and more flavor to this. Cheated and used the dry Ranch dressing powder to make the dressing ( buttermilk and creme fraiche or sour cream). We servred it topped with a sprinkling of toasted garlicy breadcrumbs and some prettily sliced small green onions. Yum!

Delicious. I added cut-up cherry tomatoes and red pepper AND I microwaved the 2 ears of fresh and unshucked corn that I used for 4 minutes. I made about 1/2 of the dressing for this and plopped the mixture on a bed of lettuce. Served it as a side salad. A lovely summer dish.

My measurements may have been off, but I found the flavor of raw shallot and garlic completely overwhelmed the lighter flavors of the corn and cucumber, so I may use less or eliminate the shallot altogether.

Made as per recipe. A nice salad to bring to a BBQ or a summer pot luck. I would make a smaller amount for "just us". Fresh and summery.

This is a good recipe to play around with; crisp crumbled bacon or diced pancetta takes corn salad to a new level of delicious.

So good! Makes a large quantity. Paired nicely with salt and vinegar chips as a side. Added grilled chicken, cherry tomatoes, green pepper, avocado, and cheese to leftovers for lunch salad

Delicious! Now's the time with fresh sweet corn.

The flavor wasn't bad, per se. It just had no pop. Pretty boring actually. Blanching the corn for only 2 minutes still left the corn tasting starchy and raw. Maybe this would be better if the corn were cooked for 5 minutes and had some diced jalapeno added, and cilantro subbed for the dill. But I don't feel like going through all the effort to find out. TLDR: Flavor is not worth the effort.

Made this and added a pound of orzo plus halved cherry tomatoes. I agree dressing is a bit bland but nothing a dash of hot sauce didn't fix! Held up well in fridge as well. Next time I will try chopped peppers in it.