Monday, June 13, 2011

Sweet Corn with Buttermilk Dressing

Nothing says summer like corn on the cobexcept for maybe that same corn, cut off the cob and smothered in creamy buttermilk dressing! The mellow acidity and subtle saltiness of the buttermilk play nicely with the sweetness of summer corn, making this a great side dish to take to your next potluck BBQ. 

Sweet Corn with Buttermilk Dressing

Prep time: 25 minutes                   Serves: 4

I got this simple—and simply delicious—buttermilk dressing recipe from my sis-in-law Stephanie, who in turn adapted it from a recipe in Real Simple. I suppose the dressing is technically meant for salads, but as soon as I read the ingredients, all I wanted to do was pour it on sweet corn. I used a little less shallot and pepper than Steph's recipe calls for, but otherwise followed her instructions. She also suggests some tasty add-ins (minced garlic, Parmesan, dill), but for fresh corn, I decided to stick to the basics.

4 ears fresh sweet corn, husks removed and ears cut in half
½ c buttermilk
¼ c mayonnaise (light or regular)
½ shallot, thinly sliced
¼ tsp salt
freshly ground black pepper (to taste)
snipped chives (optional)

Fill a large pot half full of water and bring to a boil. Add corn ears and boil 3 minutes. 

Remove corn and plunge into a bowl of cold water until ears are comfortably cool. Cut kernels from cobs and place in a large bowl. (Yields about 2½ cups cooked corn).

Prepare dressing: In a medium bowl, whisk together buttermilk, mayo, salt, and pepper until smooth. Stir in sliced shallot.

Pour dressing over corn and toss to coat. Top with snipped chives or more freshly ground black pepper and serve.