Dinner

Butter Lettuce Salad with Charred Corn, Prosciutto, and Dill Dressing Recipe

ByMariam Harutyunyan October 12, 2026October 12, 2026

Introduction

This Butter Lettuce Salad is a fresh and vibrant dish perfect for any season. With a creamy lemon-dill dressing, charred corn, crispy prosciutto, and crunchy radishes, it offers a delightful mix of flavors and textures. It’s an easy yet elegant salad that’s sure to impress.

A white plate with two green lettuce wraps, each filled with three layers: the base is bright green lettuce leaves, the middle layer has grilled yellow corn pieces and thin red radish slices, and the top layer has crispy brown bacon bits, white creamy dressing drizzled over, and grated white cheese scattered around. To the left, there is a white bowl holding extra grilled corn kernels, and a small white plate with more crispy bacon pieces. The scene is set on a white marbled surface, with some scattered radish pieces and a fork and knife on the plate. photo taken with an iphone --ar 4:5 --v 7

Ingredients

⅓ cup mayonnaise
⅓ cup Greek yogurt

¼ cup heavy cream (or more for thinner dressing)
½ lemon (zested and juiced, add more if needed)

1 ½ teaspoons Dijon mustard
2 tablespoons dill (finely chopped)

1 teaspoon garlic powder
1 teaspoon kosher salt (or more to taste)
2 ears corn (charred)

6 slices prosciutto
1 head butter lettuce (leaves separated)
4 radishes (thinly sliced)

¼ cup freshly grated Parmesan cheese

Instructions

Make the dressing: In a jar or bowl, whisk together the mayonnaise, Greek yogurt, lemon juice and zest, Dijon mustard, garlic powder, dill, and kosher salt until smooth.
Char the corn: Place the corn ears over a gas burner on high heat or on a baking sheet under a broiler set to high. Turn the corn occasionally until charred all over, about 4 minutes total. Transfer to a cutting board and cut the kernels off in chunks.

Cook the prosciutto: Preheat the oven broiler to high. Arrange the prosciutto slices in a single layer on a baking sheet. Broil until golden and crispy, about 1 to 2 minutes per side, turning once. Watch carefully to avoid burning.
Prepare the prosciutto: Remove from the oven and crumble the crispy prosciutto. Set aside.
Assemble the salad: Place butter lettuce leaves in a large platter or salad bowl. Drizzle some dressing over the lettuce.

Add toppings and serve: Layer crumbled prosciutto, charred corn kernels, radish slices, and Parmesan cheese over the lettuce. Drizzle more dressing on top and serve immediately.

Tips & Variations

For a lighter dressing, add more heavy cream or substitute with buttermilk.
You can grill the corn on an outdoor grill for a smoky flavor instead of charring on a burner or broiler.

Try adding avocado slices or cherry tomatoes for extra freshness and color.
Use a different cheese like feta or cotija for a tangier twist.

Storage

Store leftover salad components separately in airtight containers in the refrigerator for up to 2 days. Keep the lettuce and dressing apart to avoid sogginess. Reheat the prosciutto briefly in the oven to restore crispness before serving. Assemble the salad just before eating for best texture and flavor.

How to Serve

This image shows several lettuce wraps placed on a black plate over a white marbled surface. Each wrap has three visible layers: the base is bright green butter lettuce leaves, filled with a mix of grilled corn pieces with light brown char marks, thin red-rimmed slices of radish, and crispy reddish-brown bacon strips. The wraps are topped with a drizzle of creamy white dressing and a generous layer of finely grated white cheese that covers the lettuce and toppings unevenly, giving a textured look. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the dressing ahead of time?

Yes, the dressing can be made up to 2 days in advance and stored in the refrigerator. Stir well before using, and add more lemon juice or cream if needed to adjust consistency.

What can I substitute for prosciutto?

If you prefer a vegetarian option, crispy roasted chickpeas or toasted nuts add great crunch and flavor. Alternatively, use cooked bacon or pancetta for a different cured meat taste.