This is a very tasty and unusual salad/veg dish to serve on a warm summer day when a cooked veg just seems a bit too much. This is light and refreshing, and with the option to dress your own salad (if you’re watching fats or calories), this makes a great dish for addressing everyone’s needs at the table. Attempt to cut all of the other ingredients to the same size as the corn kernels so that the overall effect is rather jolly and confetti-like. I’ve yet to encounter a child who doesn’t like corn, so bonus there, too – although the capsicums and shallot might need adjusting for a child’s taste.
Sweet Corn Confetti Salad with Dilled Buttermilk Dressing
For the salad:
1 large shallot, halved lengthwise and thinly sliced
2 large ribs celery, diced to same size as corn kernels
3 ears uncooked corn, the kernels cut from the cobs with a sharp knife (about 2 3/4 cup) or 1 tin Crispy Salad Corn
4 English or Telegraph Pole cucumbers, quartered lengthwise and sliced crosswise into 1/2 inch dice (again same size as corn)
1/2 red sweet capsicum, seeded and diced to same size as corn kernels
1/2 green capsicum, seeded and diced to same size as corn kernels
1/4 cup sliced radishes
a handful fresh dill roughly chopped or 1 teaspoon dried dill (or more to taste)
1/4 cup chopped fresh parsley
For the dressing:
1/4 cup buttermilk
2/3 cups natural unflavoured yogurt, stirred well before measuring
1 tablespoon white wine vinegar
3 tablespoons minced onion
1 small clove garlic, grated or crushed
1/4 cup extra-virgin olive oil
salt and freshly ground pepper to taste.
Salt the shallot slices in 1/2 t. salt and allow to sit about 10 minutes to draw out the acids. Rinse well with water and pat dry with a paper towel. In a large bowl toss the corn kernels lightly to separate them, add the shallots and the remaining salad ingredients and toss again to combine. In a smaller bowl combine the buttermilk, vinegar, onion, yogurt, and garlic and whisk to combine. Add the oil in a slow stream, whisking, until thoroughly mixed and thickened slightly. Season with freshly ground pepper and salt to taste. Dress the salad just before serving.
Adapted from recipe at