Corn and Mixed Green Salad with Chive Vinaigrette
A bright, fresh salad featuring tender mixed greens, sweet corn kernels, and crisp red onion tossed with a simple lemon-chive vinaigrette. This light, summery salad works beautifully as a side dish or light lunch and comes together in minutes.
Steps
Before you start
- Gather and prep all ingredients before you begin assembling the salad
- For best results, use fresh corn in season when available; frozen corn also works well
- Keep the vinaigrette separate from the salad until just before serving to preserve maximum crispness
Wash and Dry the Mixed Greens
- Rinse the mixed greens under cool running water and place them in a colander.
- Let them drain thoroughly, then pat them completely dry using paper towels or a clean kitchen towel.
- Remove all excess moisture—wet lettuce will dilute the vinaigrette and prevent the dressing from clinging to the leaves.
- If using a salad spinner, spin the greens until completely dry.
- Transfer them to a clean surface or directly into your large salad bowl and set aside.
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Ready when: greens are completely dry with no visible moisture
Tip: Wet greens will dilute the dressing and prevent it from coating properly; be thorough with drying.
Prepare the Corn and Red Onion
- If using fresh corn on the cob, cut the kernels cleanly away from the cob using a sharp knife, working over a cutting board or bowl to catch the kernels and any milky liquid.
- If using frozen corn, thaw it completely and pat it dry with paper towels to remove excess water.
- Slice the red onion in half lengthwise, then thinly slice each half into even half-moon slivers, aiming for uniform thickness so they distribute evenly throughout the salad and the sharp bite mellows slightly when dressed.
- Set aside.
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Ready when: corn is separated into individual kernels and dried; red onion is evenly and thinly sliced
Tip: Slice the red onion as thinly as possible for even flavor distribution and to allow the sharp bite to mellow when the dressing is added.
Chop the Fresh Chives
- Rinse the fresh chives briefly under cool water, then pat them completely dry with paper towels.
- Using a sharp knife or kitchen scissors, finely chop the chives into small, uniform pieces so they're evenly distributed throughout the vinaigrette and as garnish.
- You will be dividing the chives between the dressing and a garnish: most will go into the vinaigrette and approximately 1 tablespoon will be reserved to scatter over the top of the finished salad.
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Ready when: chives are finely and uniformly chopped
Tip: If chives are damp, they'll clump together when chopped; make sure they're completely dry before cutting.
Make the Chive Vinaigrette
- In a small bowl, whisk together the fresh lemon juice and Dijon mustard until well combined, breaking down any mustard lumps.
- While whisking constantly, slowly drizzle in the extra virgin olive oil in a thin stream, adding it no faster than a few drops at a time.
- Continue whisking for about 30 seconds as you add the oil; the dressing should emulsify, becoming pale, smooth, and slightly thickened.
- Gently fold in the chopped chives (reserving about 1 tablespoon for garnish), then season generously with fine sea salt and freshly ground black pepper to taste.
- The vinaigrette should taste bright and lemony with herbaceous chive notes and balanced, well-seasoned flavor.
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Ready when: dressing emulsifies and becomes pale, smooth, and slightly thick
Tip: Add the oil slowly and whisk constantly to emulsify; if the dressing breaks or looks separated, continue whisking and it should come back together.
Combine the Salad Base
- Add the prepared corn kernels and thinly sliced red onion to the large bowl with the dried mixed greens.
- Using two salad spoons, salad tongs, or your hands, gently toss the greens, corn, and onion together until all the vegetables are evenly distributed throughout the bowl and no clumps of greens or vegetables remain.
- The greens should stay loose and airy, not packed or compressed.
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Ready when: greens, corn, and red onion are evenly distributed throughout the bowl
Tip: Toss gently to avoid bruising delicate leaves; use two spoons or tongs rather than one heavy hand if possible.
Dress and Serve Immediately
- Pour the chive vinaigrette over the tossed salad and using two spoons or salad tongs, gently but thoroughly toss everything together for about 15–20 seconds, making sure all the greens are evenly coated with the dressing.
- Every leaf should glisten and look lightly but completely coated.
- Top the salad with the reserved fresh chives for color and final herbaceous flavor.
- Taste and adjust the seasoning with an additional pinch of salt or pepper if needed.
- Serve immediately while the greens are at their crispest; if the salad sits for more than a few minutes, the greens will soften and wilt.
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Ready when: all greens are evenly coated and glisten; reserved chives are scattered on top
Tip: Serve the salad right after dressing it; sitting too long will cause the greens to wilt and lose their bright, crisp texture.
Good to know
Tips
- For extra substance, add crumbled feta or blue cheese, toasted pecans or walnuts, or sliced grilled chicken—this turns the salad into a more filling main course
- If your fresh lemon juice tastes harsh or very acidic, reduce it slightly and add a pinch of honey or a few drops of sugar to soften and balance the flavor
- Keep the vinaigrette separate from the salad until the last moment to preserve maximum crispness of the greens
- Fresh corn in season is best; frozen corn works well too—thaw and pat it completely dry to remove excess water that would dilute the dressing
Make ahead
The chive vinaigrette can be made up to 8 hours in advance and refrigerated in a covered container. The salad components can be prepped separately—washed and dried greens keep in the crisper for up to 5 days, corn kernels in an airtight container for 3 days, and sliced red onion in a sealed container for 2 days. Assemble and dress the salad just before serving for maximum crispness.
Storage & reheating
Best served immediately after dressing. Undressed salad components can be stored separately: washed and dried greens in the crisper drawer for up to 5 days, corn kernels in an airtight container for up to 3 days, and thinly sliced red onion in a sealed container for up to 2 days. The vinaigrette keeps refrigerated in a covered container for up to 1 week; whisk it again before using.
Substitutions
- fresh corn kernels (or frozen and thawed) → Cherry tomatoes (halved) or diced cucumber. For a different fresh vegetable, especially in winter when fresh corn is not available. These alternatives provide similar crunch and brightness.
- mixed salad greens (lettuce, arugula, spinach, or similar) → Fresh spinach, massaged kale, or romaine lettuce. Heartier greens like kale will need a bit more dressing and benefit from a gentle massage with olive oil before dressing.
- fresh chives → Fresh dill, tarragon, or parsley. Other fresh herbs will change the flavor profile; use the same amount. Dill is especially good with corn.
- red onion → Thinly sliced shallot or white onion. Red onion provides color and a slightly sweet edge; white or yellow onions are milder; shallots add delicate sweetness.
