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Recipe Tags:

Food

Recipe Instructions:

4 ears of sweet corn
2 or 3 teaspoons of finely chopped herbs -- dill, marjoram, thyme, parsley, whatever you like
3 tablespoons buttermilk (or more to taste)
2 tablespoons fruity olive oil
Salt and freshly ground pepper, to taste

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