Sweet Corn Salad With Buttermilk Vinaigrette

Ingredients

• 8 ears fresh corn, shucked
• ½ cup buttermilk
• ¼ cup extra-virgin olive oil
• ¼ 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)
• Kosher salt (such as Diamond Crystal) and black pepper

Instructions

1. Set up a large bowl of ice water. In a pot of salted boiling water, blanch the corn until the raw flavor is gone and corn is bright yellow, 2 minutes. Drain and transfer corn to the ice water and let cool. Drain well, then cut kernels off the cobs. (You should have about 8 cups of kernels.) Discard cobs.
2. In a large bowl, combine buttermilk, oil, sour cream, dill, shallot and garlic. Season with salt and pepper; whisk until smooth.
3. Add corn and cucumbers to the dressing. Season with salt and pepper; toss to evenly coat. The salad can be made a few hours ahead and kept refrigerated. Bring to room temperature and toss well before serving.