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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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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.
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.
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