Raw Sweet Corn Tossed With Buttermilk And Herbs

1. 1

   Cut the corn off the cobs, without cooking it. (Or, use some extra ears that you cooked and cooled right away.)

2. 2

   Whisk together the buttermilk and oil. Toss the corn with the dressing and then sprinkle on and toss with the herbs. Add a small pinch of salt. Toss again.

3. 3

   Allow it to sit for about an hour, if possible, then taste again. Does it need more salt? Could it use more herbs? Answer and proceed accordingly.

4. 4

   Grind some good black pepper over it and toss once more, right before serving. (I always put a few allspice berries in my pepper grinder. I read it about years ago, in an early book by Edward Behr. It's a great idea, especially for a dish like this, where every flavor will be noticed.)

5. 5

   Enjoy!! ;o)

* Per serving · 4 servings · Values may vary.

No additional tips available.