Summer time lends itself to lighter fare with more salad menu options. We love salads over here, and this butter lettuce and corn salad with a lemon vinaigrette does not disappoint.
This salad has crunch and tenderness plus sweetness with acidity. All the flavor and textures makes for a complex dish with just a few ingredients. For more salad selections you cans see the post I recently shared here {12 salad ideas}.
*Affiliate links included for your convenience.
Butter Lettuce and Corn Salad Recipe
Like I stress in all recipes, the fresher your ingredients are, the better the end result of any dish. I use the butter lettuce from our vegetable garden for this recipe which yields a super tender and tasty leaf.
Salad Ingredients:
- 1 Head of Butter Lettuce
- 2 Ears of Corn
- 2 Scallions
Salad Instructions:
- Wash, spin and trim butter lettuce leaves
- Shuck and cook corn by boiling for 20 minutes
- Once ears of corn are cool enough to handle, cut kernels off the cobb
- Slice scallions
- Assemble lettuce, corn kernels and scallions in a salad bowl
Dressing Ingredients:
- 1/3 Cup Extra Virgin Olive Oil
- 2 Tablespoon Red Wine Vinegar
- Juice of 1 Lemon
- 1 teaspoon Dijon mustard
- Salt & Pepper to taste
Mix all salad dressing ingredients in bowl and whisk to emulsify dressing. Toss salad ingredients with dressing and enjoy! Bon Appetite.
Here are some other tools you might find useful.
This mango wood bowl with an enamel insert is a great piece.
I use a salad spinner almost every night when I make a salad.
I do not have a corn peeler, but I am looking at this one.
I use bottles like this for my extra virgin olive oil and red wine vinegar.
This is a cute set if you like the Rae Dunn look.
This is the salt cellar I use.
This is a similar stainless pepper mill we use.
*I included affiliate links to some of the items I used or that are very similar.?These affiliate links mean I receive a small commission if you make a purchase using these links at no extra expense to you.?As an Amazon Associate I earn from qualifying purchases, which helps me run this blog.
Butter Lettuce and Corn Salad Tips
You could take the extra step and grill your corn after you parboil it, adding an extra layer of flavor. The grill flavor is fabulous, but keep in mind it’s a stronger flavor rather than the tender flavor profile in the original recipe.
This is a great way to use any left over corn. If you use already cooked corn you have on hand, this recipe is a super fast and easy recipe to put together. Perfect for a fast week night dinner.
Since the corn can be considered a starch plus you have the leafy greens all you have to do is pair it with a protein of your choice to complete a main dish. Again this is a fabulous healthy meal you can whip up quickly. It’s super fresh and fairly easy to put together.
Butter Lettuce and Corn Salad with a Lemon Vinaigrette
Equipment
- 1 Salad Bowl
- 1 Salad Spinner optional
Ingredients
- 1 head butter crunch lettuce
- 2 ears fresh corn
- 2 ea scallions also called green onions
Lemon Vinaigrette
- 1/3 cup extra virgin olive oil
- 2 tablespoon red wine vinegar
- 1 ea juice of lemon
- 1 teaspoon Dijon mustard
- 1 dash salt to taste
- 1 dash pepper to taste
Instructions
- Shuck and cook corn by boiling for 20 minutes
- While corn cooks, wash, spin and trim butter lettuce leaves
- Cut corn kernels off the cobb once they are cool enough to handle
- Slice scallions
- Assemble lettuce, corn kernels and scallions in a salad bowl
- Set salad aside while you make vinaigrette dressing
Lemon Vinaigrette
- Mix all ingredients in a bowl
- Whisk to emulsify ingredients together
- Drizzle vinaigrette dressing over salad and toss everything together
Notes
“A good cook is like a sorceress who dispenses happiness.”
Elsa Schiaparelli