Corn & Romaine Salad with Crispy Onions & Creamy Guacamole Dressing

Corn & Romaine Salad

with Crispy Onions & Creamy Guacamole Dressing

15 MIN
$11.99 Serves 2-4
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From the Test Kitchen

This salad is packed with exciting flavors and textures from crunchy romaine, charred sweet corn, crispy onions, tangy parmesan, and a creamy dressing of guacamole, buttermilk, and pickled jalapeño pepper.
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Dietary Information

Vegetarian
  • Nutrition
    PER SERVING
  • Calories
    330 Cals (est.)
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fresh
ingredients
Corn & Romaine Salad with Crispy Onions & Creamy Guacamole Dressing
Title
  • 2 ears Of Corn
  • ¼ cup Guacamole
  • ¼ cup Buttermilk
  • 1 oz Sliced Pickled Jalapeño Pepper
  • ⅓ cup Crispy Onions
  • ¼ cup Grated Parmesan Cheese
  • 1 Tbsp Red Wine Vinegar
  • 1 Romaine Lettuce Heart
time-saving
tips & techniques
How To: Dress a Salad
How To: Wash Lettuce
How To: Cut Corn Kernels off the Cob
step-by-step
instructions
1 Prepare the ingredients

Wash and dry the fresh produce. Roughly chop the lettuce. Remove any husks and the silks from the corn; cut the kernels off the cobs. Roughly chop the pepper. Thoroughly wash your hands immediately after handling. In a large bowl, combine the guacamole, buttermilk, vinegar, and as much of the chopped pepper as you’d like, depending on how spicy you’d like the dish to be. Season with salt and pepper.

2 Char the corn

In a medium pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the corn kernels in an even layer. Season with salt and pepper. Cook, without stirring, 3 to 4 minutes, or until charred (be careful, as the corn may pop as it cooks). Turn off the heat. Transfer to the bowl of dressing.

3 Make the salad & serve your dish

Add the chopped lettuce to the bowl of dressed corn; season with salt and pepper. Toss to combine. Serve the salad garnished with the crispy onions and cheese. Enjoy!

Tips from Home Chefs

Get Plans

Corn & Romaine Salad

1 Prepare the ingredients

Wash and dry the fresh produce. Roughly chop the lettuce. Remove any husks and the silks from the corn; cut the kernels off the cobs. Roughly chop the pepper. Thoroughly wash your hands immediately after handling. In a large bowl, combine the guacamole, buttermilk, vinegar, and as much of the chopped pepper as you’d like, depending on how spicy you’d like the dish to be. Season with salt and pepper.

2 Char the corn

In a medium pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the corn kernels in an even layer. Season with salt and pepper. Cook, without stirring, 3 to 4 minutes, or until charred (be careful, as the corn may pop as it cooks). Turn off the heat. Transfer to the bowl of dressing.

3 Make the salad & serve your dish

Add the chopped lettuce to the bowl of dressed corn; season with salt and pepper. Toss to combine. Serve the salad garnished with the crispy onions and cheese. Enjoy!

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