Ultimate Crunchy Creamy Salad with Air-Fried Corn
Crisp iceberg lettuce, fresh cucumber, tomatoes, and red onion tossed in a creamy mayo-parmesan dressing, then topped with seasoned air-fried corn for the perfect crunchy creamy contrast.
Equipment
- 1 | cutting board |
- 1 | Chef's knife |
- 1 Large mixing bowl
- 1 | Small mixing bowl |
- 1 | Air fryer |
- 1 | Tongs | for tossing
- 1 | Measuring spoons |
Ingredients
- 1 | head | iceberg lettuce | chopped
- 1 | | cucumber | diced
- 1 | cup | cherry tomatoes | halved
- 1/2 | | red onion | thinly sliced
- 1/4 | cup | fresh cilantro | chopped
- 1/2 | cup | mayonnaise |
- 2 | tbsp | olive oil |
- 1 | | lemon | juiced
- 1/4 | cup | grated parmesan | plus extra for corn
- 2 | cups | corn kernels | fresh or thawed
- 1 | tsp | paprika |
- 1 | | salt and pepper | to taste
Instructions
- Core and chop the iceberg lettuce into bite-sized pieces and place in a large bowl.
- Dice the cucumber, halve the tomatoes, slice the red onion, and chop the cilantro.
- Add the prepared vegetables and cilantro to the lettuce and toss gently.
- Whisk mayonnaise, olive oil, lemon juice, and parmesan in a small bowl until smooth.
- Season corn kernels with paprika, salt, and extra parmesan in the air-fryer basket.
- Air-fry at 400°F for 8–10 minutes, shaking halfway, until golden and crisp.
- Pour dressing over the salad and toss to coat evenly.
- Top with the hot air-fried corn, give a final toss, and serve immediately.
- Tip: Dry the lettuce well so the dressing clings instead of thinning out.
- Tip: Serve right away for maximum corn crunch.
Notes
Store undressed salad components separately in the fridge up to 2 days.
Re-crisp leftover corn briefly in the air fryer before serving.
Substitute Greek yogurt for half the mayo for a lighter version.
Best enjoyed the same day for peak texture.
Re-crisp leftover corn briefly in the air fryer before serving.
Substitute Greek yogurt for half the mayo for a lighter version.
Best enjoyed the same day for peak texture.