Equipment
Ingredients
Main
- 8 corn
- 2 small cucumbers, quartered lengthwise and thinly sliced
- 120 ml buttermilk
- 60 ml olive oil
- 60 ml sour cream
- 6 g dill, chopped
- 15 g shallot, minced
- 2 g garlic, minced
- 5 g kosher salt, to taste
- 2 g black pepper, to taste
Nutrition (per serving)
Method
Fill a large bowl with cold water and ice to create an ice bath.
Bring a large pot of water seasoned with salt to a rolling boil (100°C/212°F).
Place the corn in the boiling water and cook for 2 minutes until the raw flavor is gone and kernels are bright yellow.
Drain the corn and submerge it immediately in the ice bath to stop the cooking process.
Remove the cooled corn from the water, drain well, and use a knife to cut the kernels away from the cobs.
In a large bowl, whisk together the buttermilk, olive oil, sour cream, chopped dill, minced shallot, and minced garlic until the dressing is smooth.
Season the dressing with salt and pepper to taste.
Add the corn kernels and sliced cucumbers to the bowl and toss gently to coat thoroughly.
Refrigerate the salad for at least 2 hours before serving; bring to room temperature and toss again before plating.
Chef's Notes
- For the brightest yellow kernels and best texture, be precise with the blanching time. Overcooking will make the corn mushy and dull its color.
- Don't skip the ice bath! This is crucial for stopping the cooking process immediately, preserving the corn's vibrant color and crispness.
- Taste and adjust the seasoning of the vinaigrette before tossing with the vegetables. The salt and pepper balance is key to a delicious dressing.
- Allowing the salad to rest in the refrigerator for at least 2 hours allows the flavors to meld beautifully. Bringing it back to room temperature before serving prevents the dressing from being too stiff and makes the flavors more pronounced.
Storage
Refrigerator: 3 days — Store in an airtight container; toss again before serving.
Reheating: Serve chilled or at room temperature.
