Corn and ‘Lola Rosa’ salad

  • 4 Servings
  • 20mPrep Time
  • 10mCook Time
  • 30mReady In
  • Category : Food
  • Subcategory : Salads and vegetables
  • Main Ingredient : cobs corn
  • Chef : Greg Biggers

Popcorn shoots are fresh shoots grown from popcorn kernels. They’re grown in lightless conditions to prevent photosynthesis, which leaves them with a bright yellow color and a mellow, sweet-sour flavor.




  • 2 cobs corn, shucked
  • 4 tablespoons butter, melted
  • Chopped garlic to taste
  • Salt and pepper to taste


  • 1 small French baguette
  • Extra-virgin olive oil
  • Salt and pepper to taste


  • 6 ounces ‘Lola Rosa’ or other leaf lettuce
  • 1 cup medium diced jicama
  • 1/2 pint halved cherry tomatoes
  • 1 ripe avocado, medium diced
  • 1/2 cup brown butter dill vinaigrette (recipe follows)
  • Salt and pepper to taste
  • 12 popcorn shoot

Brown butter dill vinaigrette

  • 1/2 pound unsalted butter, cut in small cubes
  • 1 bunch dillweed
  • 1 tablespoon Dijon mustard
  • 1 small shallot, coarsely chopped
  • 1/4 cup champagne vinegar
  • 2 tablespoons fresh lemon juice
  • 1/4 cup olive oilSalt and pepper to taste





Cook the corn: Toss the corn with the melted butter, chopped garlic, salt and pepper. Place on a hot grill and cook on all sides for about 8 minutes. Remove, cool, and then cut the kernels off in chards and set aide.

Make the crostini: Slice the baguette into very thin slices about 2 inches in length. Brush with small amount of extra-virgin olive oil. Season with salt and pepper and toast in a 350 degree oven until crisp.

Assemble the salad: Lightly toss the corn, lettuce, jicama, tomatoes, and avocado in a large mixing bowl. Add 1/2 cup vinaigrette and salt and pepper to taste.

Place some crostini on each of 4 plates, then divide the salad onto each plate. Top with popcorn shoots and drizzle a little of the vinaigrette around the plate for garnish.

Brown butter dill vinaigrette

Heat the butter in a medium saute pan over medium heat until it is brown in color and has a roasted-hazelnut smell. Strain through a fine mesh strainer and hold at room temperature.

In blender or food processor, combine the dillweed, mustard, shallot, vinegar and lemon juice. Mix on high till all combined. Slowly add the olive oil to make an emulsification. Then slowly drizzle in 1/2 cup of the brown butter. Once completely incorporated taste and add salt and pepper. Makes about 1-1/4 cups.