Sweet Corn Cucumber & Dill Salad

This Sweet Corn & Cucumber Dill Salad is made with summer, fresh corn, a creamy and tangy dressing, along with savory cheese, and other fresh ingredients you’ll find easily available during the summer season. 

Whether you’re making this corn salad for a light side or salad course, it’s perfect for a summer dinner party or pairs as a side for a delicious summer cookout. 

Sweet Corn Cucumber & Dill Salad

In Michigan and elsewhere, August means lots of sweet corn. I try to fit this summer delicacy into as many of our favorite summertime recipes as I can.

Our Sweet Corn & Cucumber Dill Salad is a recipe our family and friends love.

We served it at several summer dinner parties, and it’s always a hit! 

It’s filled with lots of fresh-cut sweet corn kernels—sliced from the cobs and sautéed in sweet cream unsalted butter with lots of fresh dill from the garden. 

The red, sweet bell peppers and crisp cucumbers add a bit of crunchy texture and make this summer salad the perfect salad for family gatherings.

Ladle on the homemade buttermilk dressing, and you’re good to go!

What You’ll Need:

Sweet Corn, Fresh Dill, Unsalted Butter, and Kosher Salt. Make no mistake: sweet corn is the star of this show-stopping salad. We cut those golden kernels from four (4) cobs of summer sweet corn and sautéed them with unsalted sweet cream butter and freshly chopped dill, then added a pinch or two of Kosher salt. Honestly, this is so incredibly good! 

Cucumbers, Red Bell Pepper, Shallots. This trio is the base of the salad. I used English cucumbers and used a potato peeler to remove most of the outside skin. I cut the red bell pepper, removed the pith (the white part) and seeds, and then thinly cut the pepper into one—to two-inch strips. Next, I peeled the shallots and cut them into thin strips. 

Curly Parsley, Freshly Cracked Black Peppercorns. I finished the salad by adding chopped curly parsley and a couple of turns of cracked black peppercorns. 

Sweet Corn & Cucumber Dill Salad

Serves 6-8 as a main course | 4-6 as a side salad 

Ingredients:

• 4 cups english cucumber, thinly sliced
• 4 ears of fresh sweet corn, shucked, silk removed, and sliced off the cob
• 2 large shallots or one small red onion, thinly sliced
• 1 large red sweet bell pepper, cut into thin julienne strips
• 3-4 tbsps of clipped fresh dill 
• 1/4 cup of chopped fresh curly parsley
• coarse or flaky sea salt to taste
• freshly cracked black peppercorns to taste

Toppings:

• Gorgonzola cheese crumbles
• Buttermilk & Yogurt Dressing (recipe below)
• Note: if you prefer not to use the dressing, you can drizzle on EVVO

Directions:

1. Prep this salad by slicing the cucumbers about 1/16 inch thick. For a less bitter taste, I prefer to peel the cucumbers before cutting them. 
2. Cut the sweet red bell peppers into thin julienne strips that are about an inch long. 
3. Peel two large shallots into thin rounds and set them aside as well. 
4. Shuck and remove the silk from four ears of sweet corn, then remove the kernels using a sharp chef’s knife or an easy-to-use peeler from OXO.
5. Place a medium skillet over medium-high heat and add 2-3 tablespoons of unsalted butter. After the butter has melted, add the corn and sautee for three to four minutes. Add the fresh dill and continue to sauté for another minute. Transfer the corn to a bowl to cool before assembling the salad.  
6. Layer the prepared cucumbers, sweet red bell peppers, and shallot onto a plate or medium-sized salad bowl. 
7. Then, add the sweet corn kernels.
8. Top with the Gorgonzola cheese crumbles.
9. Garnish with a bit more fresh dill or curly parsley.
10. And serve. 
11. Store any leftover salad in the fridge in an airtight container for up to three days. 

How To Make A Buttermilk & Yogurt Dressing

Ingredients:

• 1/4 cut full-fat buttermilk
• 1 1/4 cup whole Greek yogurt
•  2 tbsp extra virgin olive oil
• 1 1/2 tbsps of white-wine vinegar
• 1 large clove of garlic
• 1 tbsp Dijon mustard
• 2 tbsps fresh herbs like dill, French tarragon, or thyme
• 4 tbsps minced shallots or any variety of sweet onion, divided
• freshly cracked black peppercorns to taste 
• finishing salt to taste, we recommend Maldon sea salt

Directions:

1. Add everything except half of the chopped shallots to a blender or a large mixing bowl using a wire whisk,  and blend until smooth. When finished, add the remaining shallots and serve. The buttermilk dressing can be kept in the fridge for up to four days in an airtight container. 

Can I Make This Salad Ahead Of Time?

It’s recommended to make this salad within 24 hours of serving for the freshest crunch + taste.

However, you can prep some of the ingredients in this salad ahead of time, such as the cucumbers, peppers, shallots, sautéing the corn, and making the salad dressing a day ahead.

Keep these ingredients in separate airtight containers until it’s time to make the salad.

Can I Use Frozen Corn?

Fresh summer corn is best for this summer, but if you’re making it off-season, you can use thawed frozen corn.

Can I Use A Different Cheese?

Yes, if you are not a fan of Gorgonzola cheese (try it first if you haven’t!), you can use crumbled Feta or Goat Cheese.

Additional Tips:

• Finish with a drizzle of EVVO for a glossy, gourmet touch.
• Layer the veggies and corn before topping the cheese and herbs.

This salad is crisp, creamy, and herby, with just the right balance of sweet corn, tangy dressing, and savory cheese.

It’s a lighter salad, but still feels indulgent. And if you’re a fan of summer corn, this is one corn salad you’ll want to try this season.