Corn and Herb Salad

with Lime Vinaigrette

Makes 4 to 6 servings

Here’s another salad where mild-flavored butterhead lettuce is reinforced with a mess of leafy herbs. It’s the kind of dish you can prepare inside, then finish next to the grill as soon as the corn comes off. Lime and corn are old flavor buddies, but so are lime and tomatoes, so keep this lime vinaigrette in mind next time you have a surplus of tomatoes.

Lime Vinaigrette

• Finely grated zest of 1 lime
• ¼ cup fresh lime juice
• ¼ cup plus 1 tablespoon extra-virgin olive oil
• 1 tablespoon liquid from the Pickled Fresno Chiles, or champagne vinegar
• 1 teaspoon kosher salt
• ½ teaspoon freshly ground black pepper
• ½ teaspoon honey

Combine all the ingredients in a small bowl and whisk until blended. The vinaigrette can be made up to 1 day ahead and refrigerated.

Pickled Fresno Chiles

Makes about 1 cup

• ½ cup champagne vinegar
• 1 teaspoon kosher salt
• 4 Fresno chiles, thinly sliced (with seeds)

In a small bowl, whisk the vinegar and salt until the salt is dissolved. Place the chiles in a sterilized jar or storage container and cover with the vinegar. Let rest at least 15 minutes before using, or seal and refrigerate for up to 2 weeks.

Croutons

• Six ¼-inch-thick slices crustless sourdough bread
• 3 tablespoons extra-virgin olive oil

Preheat the oven to 375°F. Arrange the bread on a rimmed baking sheet and brush all over with the oil. Toast until golden brown and crunchy, about 10 minutes. Let cool slightly, then break or chop the bread into small croutons.

For Serving

• 6 ears corn, shucked
• ½ cup parsley leaves
• ½ cup cilantro leaves
• ½ cup chopped basil
• 2 tablespoons chopped tarragon
• ½ cup Pickled Fresno Chiles
• 6 small radishes, thinly sliced (about ½ cup)
• 1 pint Sungold (or other small) tomatoes, halved
• Lime Vinaigrette, to taste
• 1 head butterhead lettuce, leaves separated
• Croutons
• Freshly ground black pepper

Prepare a hot grill. Grill the corn, turning frequently, until charred all over, about 10 minutes. Let cool, then cut off the kernels into a large bowl.Add the herbs, chiles, radishes, tomatoes, and vinaigrette and toss well. Arrange the lettuce leaves in a large salad bowl and top with the corn salad. Sprinkle with croutons and pepper and serve.

The Takeaway

I cook corn a few different ways, depending on the flavor I want from it. But charring corn directly on a hot grill is one of the best ways to add smoky flavors to a salad. It caramelizes easily and really absorbs the flavor of the grill. As always, you’ll have the best result if you cook over charcoal or wood, and get that grill very hot.