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Author Notes: The flavors of this salad are so summery. The creamy lime vinaigrette is a little bit reminiscent of a homemade ranch, and the basil lends an herby brightness to the sweet corn and tart tomatoes. It's also a great way to use up leftover corn on the cob. —lisina
Serves 4-6 as a side
- 1 head hydroponic butter lettuce
- 4 handfuls arugula
- 1 small bunch of basil, leaves only
- 4 ears of corn on the cob
- 1 pint grape tomatoes, halved the long way
- 1 large shallot, finely diced
- salt and fresh ground pepper (to taste)
- 1/4 cup fresh lime juice
- 2 tablespoons white wine vinegar
- 1/4 cup mayonnaise
- 1/4 cup heavy cream
- 1/4 cup grapeseed or other neutrally flavored oil
- LOTS of fresh ground pepper
- Heat grill to medium hot. Drizzle corn with olive oil and grill for about 6-8 minutes, turning occasionally, just until corn is vibrant yellow and glossy. Remove from grill and let cool.
- Cut corn from the cob, and toss with tomatoes and shallots. Salt generously, and add a few turns of fresh ground pepper. Set aside.
- Trim the end off the butter lettuce and cut into quarters. Arrange quarters in a large salad bowl, and fill in the gaps with arugula, including a bed of arugula in the middle of the bowl. Tear up the basil and scatter over the greens.
- Spoon the corn/tomato mixture into the center of the greens. Move salad to fridge until ready to serve.
- In a mixing bowl or measuring cup, whisk together lime juice, vinegar, mayo and cream. Drizzle the grapeseed oil into the mixture while whisking, until fully emulsified. Finish with lots of fresh ground pepper. Dressing can be made in advance and refrigerated.
- Serve salad with the creamy lime dressing on the side.
- This recipe was entered in the contest for Your Best Recipe with Corn