Beazell's Cook Book

Corn Salad w/Buttermilk Dressing

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Corn Salad w/Buttermilk Dressing  




3 ears of sweet corn, cooked and cut off the cob (see note below)

1 red pepper, diced

1 English cucumber, diced

1 large shallot, cut into slices

1/4 cup fresh dill, chopped


Buttermilk Dressing


1 small garlic clove, smashed

Pinch of salt

1/2 cup buttermilk

4 tablespoons sour cream

4 tablespoons mayonnaise

1 teaspoon garlic powder

1 teaspoon dry mustard

1 teaspoon dried dill

Beazell's Cajun Seasoning, to taste

1 tablespoon white wine vinegar



Cook your corn. See below.

Make the Dressing: Smash the garlic clove with salt with the side of your Chef knife. Combine the smashed garlic and salt with the remaining ingredients either by hand or in a food processor. Refrigerate for at least one hour prior to serving.

In a large bowl, add the veggies. Mix them well and then drizzle the dressing over the salad until it is coated to your liking. You will probably have leftover dressing. Refrigerate before serving.

Note: To cook sweet corn, fill a large pot with cold water and then add your husked corn to the pot. Salt the water and bring to a boil. Once the corn is at a rolling boil, take it off the heat and let it sit in the water until you are ready to take the kernels off the cob (sooner rather than later). Run the corn under cool water to make the kernels come off easily.


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