Side Dish

Corn Salad with Buttermilk and Herb Dressing

Enjoy a refreshing Corn Salad with Buttermilk and Herbs, perfect for summer barbecues and flavorful gatherings.

This Corn Salad with Buttermilk and Herb Dressing is a favorite summertime side dish. This recipe is easy to prepare and features a delightful mix of fresh corn, herbs, and a zesty, creamy dressing that offers a unique flavor experience in every bite!

A blue oval platter filled with Corn Salad with Buttermilk and Herbs, topped with chopped herbs, with a serving spoon resting on the dish. Fresh corn on the cob and a checkered cloth sit nearby on a wooden surface.

Why You’ll 🫶🏻 this Salad

This corn salad is a refreshing summer side that features vibrant herbs and a delicious buttermilk dressing, making it a perfect addition to your next barbecue. To truly savor its flavors, it’s best to prepare this dish when corn is at its peak during the summer months. Although I wasn’t born in a corn-rich area, my husband often quotes, “knee high by the 4th of July,” reminding us of the ideal corn-growing conditions. Be sure to make this salad when corn is in season; you won’t regret it. Enjoy the flavors of fresh corn this season!🌽 ~Nicole

Key Ingredients for Corn Salad with Buttermilk and Herb Dressing

Fresh corn in husks, fresh herbs, yogurt, vinegar, minced garlic and shallot, and small bowls of salt and pepper are arranged on a white surface—perfect for preparing Corn Salad with Buttermilk and Herbs.

Fresh Corn is the star of the dish. It has a sweet, crisp texture and vibrant color, enhancing the overall flavor and appeal of the dish. It is best in season, as it offers the most delicious flavor.

Mayonnaise, Plain Yogurt, and Buttermilk are the creamy ingredients that are essential for crafting a rich dressing. Mayonnaise offers a traditional creamy texture, while yogurt serves as a healthier, tangy substitute. Additionally, buttermilk adds a unique tanginess that enhances the overall flavor.

Shallot and Garlic add a layer of savory flavor, with a little kick from the garlic.

White Wine Vinegar adds a bright note to help balance the flavors.

Fresh Flat-Leaf Parsley, Chives, and Dill add a vibrant herbal flavor combination and color.

Equipment Needed

Large stock pot
Corn cutter and creamer
Fine Microplane zester

A metal corn stripper sits over a glass bowl, stripping kernels from a cob for Corn Salad with Buttermilk and Herbs. Two empty cobs rest on a white plate nearby atop a marble countertop.

Overhead view of a bowl with chopped hard-boiled eggs, a cutting board with three piles of chopped herbs, and a small bowl with mayonnaise and seasonings being whisked for a Corn Salad with Buttermilk and Herbs on a white countertop.

Tips for Making Corn Salad with Buttermilk and Herb Dressing

I use a Lee Corn Cutter/Creamer for a quick, easy way to remove the kernels from the cob. I put a dishcloth behind the back end of the corn cutter to protect my wall, but let’s face it, it is a messy task getting kernels off a cob.
Meanwhile, whisk the mayonnaise, yogurt, 1 tablespoon parsley, 1 tablespoon chives, 1 tablespoon dill, buttermilk, shallot, vinegar, garlic, salt, and pepper in a small bowl until combined. Add the dressing to the corn and toss to combine. Refrigerate for at least 30 minutes to allow flavors to meld. Season with salt and pepper to taste.

Substitutions

Substitute fresh parsley, chives, and dill with other herbs, such as basil and thyme.

A close-up of a large dish filled with Corn Salad with Buttermilk and Herbs, creamy dressing coating corn kernels, garnished with chopped herbs, and a serving spoon resting in the salad.

Serving Suggestions

This corn salad is a favorite summertime side dish. Here are some main dishes to serve it with.

Can I use frozen corn?

I do not recommend using frozen corn. It lacks the crispness and pop of fresh corn. It can be soggy and soft once thawed.

Other corn dishes you may enjoy…

A white plate filled with a colorful vegetable medley of corn, lima beans, and diced red bell peppers, garnished with fresh herbs, sits on a light wooden table. A wooden spoon and cloth napkin are in the background. — **Corn and Lima Bean Succotash**

A baked corn casserole garnished with chives sits in a light blue ceramic dish on a yellow patterned napkin, with plates and spoons in the background. — **Corn and Lima Bean Succotash**

Corn Salad with Buttermilk and Herb Dressing

By Nicole Prep: 20 minsCook: 10 minsRest and Refrigeration Time: 45 minsTotal: 1 hr 15 mins Servings: 4 A blue oval platter filled with Corn Salad with Buttermilk and Herbs, topped with chopped herbs, with a serving spoon resting on the dish. Fresh corn on the cob and a checkered cloth sit nearby on a wooden surface.

This Corn Salad with Buttermilk and Herb Dressing is a favorite summertime side dish.

Equipment

Large stock pot
Corn cutter and creamer
Fine Microplane zester

Ingredients

4 large ears of corn, husks and silk removed
¼ cup mayonnaise
2 tablespoons chopped fresh flat-leaf parsley, divided
2 tablespoons chopped fresh chives, divided
2 tablespoons chopped fresh dill, divided
3 tablespoons low-fat buttermilk
1 small shallot , thinly sliced
1 tablespoon white wine vinegar
1 small garlic clove, finely grated on a microplane
½ teaspoon kosher salt, plus more to taste
½ teaspoon freshly ground black pepper, plus more to taste

Instructions

Bring 3 quarts of water to a boil in a large pot and turn off the heat. Add corn to water, cover, and let stand for 10 minutes. Transfer the corn to a cutting board and let it sit until cool enough to handle, about 15 minutes.
Meanwhile, whisk mayonnaise, 1 tablespoon parsley, 1 tablespoon chives, buttermilk, 1 tablespoon dill, shallot, vinegar, garlic, salt, and pepper in a large bowl until combined.
Over a large bowl, cut the kernels from the cobs. Add the dressing and toss to combine. Refrigerate for at least 30 minutes to allow flavors to meld. Season with salt and pepper to taste. Transfer to a serving dish and sprinkle with remaining parsley, chives, and dill. Serve. Enjoy!

Notes

Leftovers can be stored in an airtight container for up to 3 days.

Nutrition

Calories: 109kcal, Carbohydrates: 3g, Protein: 1g, Fat: 11g, Saturated Fat: 2g, Polyunsaturated Fat: 6g, Monounsaturated Fat: 2g, Trans Fat: 0.03g, Cholesterol: 6mg, Sodium: 399mg, Potassium: 68mg, Fiber: 0.4g, Sugar: 1g, Vitamin A: 268IU, Vitamin C: 5mg, Calcium: 24mg, Iron: 0.3mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Source: Adapted from Cook’s Country, June/July 2023