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

★★★★★

4.6 from 133 reviews
  • Author: Mariam
  • Total Time: 25 minutes
  • Yield: 4 servings 1x

Description

This Butter Lettuce Salad is a refreshing combination of crisp butter lettuce, charred sweet corn, crispy prosciutto, and thinly sliced radishes, all brought together with a creamy lemon-dijon dressing. The dressing, made from a blend of mayonnaise, Greek yogurt, and heavy cream, is infused with fresh dill and garlic, balancing the flavors perfectly. Ideal as a light lunch or a vibrant side dish, this salad offers a delightful contrast of textures and flavors with the smoky corn, savory prosciutto, and tangy dressing.

Ingredients

Scale

Dressing

  • 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 fresh dill, finely chopped
  • 1 teaspoon garlic powder
  • 1 teaspoon kosher salt (or more to taste)

Salad

  • 2 ears corn (charred)
  • 6 slices prosciutto
  • 1 head butter lettuce (leaves separated)
  • 4 radishes (thinly sliced)
  • ¼ cup freshly grated Parmesan cheese

Instructions

  1. Make the Dressing: In a jar or bowl, whisk together the mayonnaise, Greek yogurt, lemon juice and zest, Dijon mustard, garlic powder, chopped dill, and kosher salt until smooth. Add more lemon juice or heavy cream if you prefer a thinner consistency.
  2. Char the Corn: Set the ears of corn directly over a gas burner on high heat or place them on a baking sheet under the oven broiler set to high. Roast the corn, turning occasionally, until it is charred evenly on all sides, about 4 minutes total. Remove, let cool slightly, then cut the kernels off the cob trying to keep the pieces chunky.
  3. Cook the Prosciutto: Preheat the oven broiler on high. Arrange the prosciutto slices on a baking sheet in a single layer. Broil until golden and crispy, about 1 to 2 minutes. Use tongs to flip the slices, then broil for an additional minute, watching carefully to prevent burning.
  4. Crumble the Prosciutto: Remove the crispy prosciutto from the oven and crumble into bite-sized pieces. Set aside.
  5. Assemble the Salad: Place the separated butter lettuce leaves into a large salad bowl or platter. Drizzle some of the prepared dressing over the lettuce to lightly coat.
  6. Layer and Serve: Top the dressed lettuce with the charred corn kernels, crumbled prosciutto, thinly sliced radishes, and freshly grated Parmesan cheese. Drizzle with more dressing to taste and serve immediately for the freshest flavor and texture.

Notes

  • For an extra zingy dressing, add more lemon juice gradually to taste.
  • You can substitute kosher salt with sea salt if preferred.
  • If you don’t have a gas burner, using the oven broiler to char the corn gives a similar smoky flavor.
  • Serve this salad immediately to keep the prosciutto crispy and the lettuce fresh.
  • The salad can be made a few hours ahead, but dress just before serving to avoid sogginess.
  • Prep Time: 15 minutes
  • Cook Time: 10 minutes
  • Category: Salad
  • Method: Broiling
  • Cuisine: American

Keywords: Butter lettuce salad, charred corn salad, prosciutto salad, creamy lemon dressing, easy summer salad

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Find it online: https://aromaofgrandma.com/butter-lettuce-salad-with-charred-corn-prosciutto-and-dill-dressing-recipe/