Dinner

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

ByCleo Brixton October 20, 2025October 20, 2025

Introduction

This Butter Lettuce Salad brings together crisp greens, charred sweet corn, and crispy prosciutto for a delightful combination of textures and flavors. Topped with a creamy lemon-dill dressing, it’s a refreshing and elegant salad perfect for any meal.

A white plate with two lettuce wraps on it, each wrap made of a bright green leaf base, topped with thin slices of red radish, grilled golden-yellow corn pieces with charred marks, white creamy sauce drizzled over, crispy brown bacon pieces, and finely shredded white cheese. The plate is on a white marbled surface, surrounded by a small white bowl of grilled corn kernels, another small white plate with crispy bacon bits, scattered fresh radishes, and a black plate filled with more lettuce wraps topped the same way. A fork and a knife with black and gold handles rest on the white plate next to the wraps. photo taken with an iphone --ar 4:5 --v 7

Ingredients

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 dill (finely chopped)
1 teaspoon garlic powder
1 teaspoon kosher salt (or more to taste)
2 ears corn (charred)
6 slices prosciutto
1 head butter lettuce (leaves separated)
4 radishes (thinly sliced)
¼ cup freshly grated Parmesan cheese

Instructions

Step 1: Prepare the dressing by whisking together the mayonnaise, Greek yogurt, lemon juice and zest, Dijon mustard, garlic powder, chopped dill, and kosher salt in a jar or bowl until smooth.
Step 2: Char the corn by placing the ears over a gas burner on high heat or under a broiler set to high. Turn occasionally until the corn is blackened all over, about 4 minutes total. Let cool, then cut the kernels off the cob in chunks.
Step 3: Preheat the oven broiler to high. Arrange prosciutto slices in a single layer on a baking sheet. Broil for 1 to 2 minutes per side, watching closely to avoid burning, until golden and crispy. Remove and crumble into pieces.
Step 4: Arrange butter lettuce leaves on a large platter or salad bowl. Drizzle some dressing over the leaves.
Step 5: Layer the crumbled prosciutto, charred corn kernels, thinly sliced radishes, and freshly grated Parmesan cheese over the lettuce. Drizzle with more dressing and serve immediately.

Tips & Variations

For a lighter dressing, add extra heavy cream or a splash of water to reach your desired consistency.
Substitute fresh tarragon or chives for dill to change the herb flavor.
Use pre-cooked or grilled corn in the summer to save time.
Swap prosciutto for crispy bacon or pancetta for a different savory touch.

Storage

Store leftover dressing in an airtight container in the refrigerator for up to 3 days. Keep the salad components separate to preserve freshness and crispness. Once assembled, enjoy the salad immediately. Leftover salad is best eaten within a few hours to avoid sogginess.

How to Serve

This image shows several lettuce wraps arranged closely together on a white marbled surface. Each wrap has a base layer of bright green leafy lettuce, followed by a mix of red and white thinly sliced radishes and pieces of golden grilled corn with dark char marks. There are also small pieces of crispy bacon scattered in the middle, topped with a white creamy dressing drizzled unevenly over the layers. Finally, the wraps are sprinkled generously with finely shredded white cheese, adding a light and fluffy texture on top. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the dressing ahead of time?

Yes, the dressing can be made up to 3 days in advance and stored in the refrigerator. Give it a good stir before using.

How do I properly char corn on a gas burner?

Hold the corn directly over the flame on medium-high heat, turning frequently to blacken all sides evenly. Be careful not to hold it too long in one spot to prevent burning.