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Butter Lettuce and Corn Salad with a Lemon Vinaigrette

A tender butter crunch salad with sweetness from the corn and acidity from viniagrette is a burst of flavors and textures.
Prep Time 20 minutes
Cook Time 0 minutes
Total Time 20 minutes
Serving Size 6 servings

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

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.