Dilled Squash and Corn Summer Salad Recipe

How to make it

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• Set a large pot of salted water to boil over high heat.
• Shuck the corn, large dice the squash, medium dice the onion, and mince the garlic and dill.
• Once the water is boiling place the corn in until cooked, but still maintains some of its crunch (about 5 minutes). Remove corn to a large bowl of ice water.
• Add diced squash to the boiling water.
• While the squash is cooking, remove the corn from the ice water and add a few more pieces of ice to the water.
• Remove the squash pieces to a strainer and submerge it into the ice water and let chill for a minute, gently stirring the squash to expose all the pieces to the water. Remove and let drain.
• Cut the kernels off of the cobs and place in a large bowl.
• To the same large bowl, add the drained squash, onion, garlic, dill, and yogurt. Season with salt & pepper, then gently fold the ingredients together.
• Cover with plastic wrap and refrigerate for at least an hour or two.
• If made right, all the vegetables should still have a decent amount of crunch and there should be a little bit of watery yogurt dressing in the base of the bowl after a few hours.
• Stir to distribute the dressing and serve alongside anything that makes you want to take off your shoes and walk through the grass.