This Fresh Creamy Corn Salad Recipe Is the Side Dish to Serve (8 Ingredients, 25 Minutes) Salads Vegetarian Vegetables Side Dishes Farm to Table Recipe Gluten-free Low Sodium Recipes

I love bringing a new side dish to summer gatherings. This refreshing creamy corn salad recipe with dill is so easy and delicious. Combining the fresh corn available this time of year, the crunch of the Persian cucumbers and the fresh dressing makes this vegetable salad more than a side – it's a standout!

Here is the wholesome ingredients you need for this refreshing summer corn salad side dish: fresh corn on the cob (check out the health benefits of corn), milk, lemon juice (or just use buttermilk), sour cream, fresh dill, shallots, garlic and cucumbers (check out the health benefits of cucumbers). If you can't fine fresh, sweet corn on the cob, use frozen corn or even drained can corn (but fresh is always best!).

Serve this beautiful, crunchy corn salad with a main dish or combine with other salads for a light summer lunch or dinner.

Cuisine: American
Prep Time: 20 minutes
Cook Time: 5 minutes
Total Time: 25 minutes
Servings: 6

Ingredients

• 7 ears fresh corn, shucked and silks removed
• 1/2 cup milk plus 2 teaspoons fresh lemon juice or 1/2 cup buttermilk
• 1/4 cup extra virgin olive oil
• 1/4 cup sour cream
• 2 tablespoons chopped dill
• 1 tablespoon minced shallot
• 1 teaspoon minced garlic
• 2 small cucumbers (such as Kirby or Persian), quartered lengthwise and thinly sliced (2 cups)

Here's how to make it: 

1. Place a large pot of water on stove on high heat. Place the cleaned corn in boiling water for 3 to 4 minutes until bright yellow. Remove from water and place in a large pot of ice water to cool and stop cooking.
2. Cut corn from cob and set aside. (If you can't find fresh corn on the cob, use frozen.)
3. In a mixing bowl combine milk, lemon juice, sour cream, dill, shallot and garlic. Whisk to combine. (The original recipe called for buttermilk, but I never have any on hand. The milk and lemon juice combination works great as a substitute.)
4. Add corn and cucumber and mix gently. Season with salt and pepper, if desired. Store the salad in an airtight container in the fridge.

Recipe cooking times, nutritional information and servings are approximate and provided for your convenience. However, 30Seconds is not responsible for the outcome of any recipe, nor may you have the same results because of variations in ingredients, temperatures, altitude, errors, omissions or cooking/baking abilities. Any nutritional information is provided as a courtesy and it is up to the individual to ascertain accuracy. To ensure image quality, we may occasionally use stock photography.

Take 30 seconds and join the 30Seconds community, and follow us on Facebook to get recipes in your newsfeed daily. Food, fun, health, happiness.