Dilled, Crunchy Sweet-Corn Salad with Buttermilk Dressing

INGREDIENTS

• 1/4 cup buttermilk
• 1 long red sweet pepper, seeded, ribs removed and diced
• 1 small handfull fresh dill (about 4 smallish sprigs), minced
• 2/3 cups plain European style thin yogurt, stirred
• 4 Persian cucumbers, quartered lengthwise and sliced crosswise into 1/2 inch dice
• crumbled Feta cheese, rinsed, as a garnish
• 1 tablespoon white-wine vinegar
• 1 clove shallot, halved lengthwise and thinly sliced
• 1/4 cup minced fresh parsley
• 3 ears of fresh, uncooked corn, the kernels scraped from the cobs with a sharp knife (about 2 3/4 cup)
• salt and freshly ground pepper to taste.
• 1/4 cup extra-virgin olive oil
• 3 tablespoons minced Vidalia or other sweet onion
• 1 small clove garlic, minced and mashed with a pinch of salt