If using fresh corn: bring a pot of water to a boil, add ears and blanch 2 minutes, then plunge into an ice bath. Cut kernels from cobs and measure 1 cup. If using frozen corn: thaw and drain well.

Prepare tomatoes and scallions

Seed and dice tomatoes (or halve cherry tomatoes) so you have about 1 cup. Thinly slice scallions on a diagonal, using whites and light greens.

In a large bowl combine 6 cups mixed salad greens, 1 cup prepared corn, 1 cup tomatoes, sliced scallions, and 1 cup shredded Tillamook white cheddar. Toss gently to combine.

Just before serving, add 1 cup garlic croutons on top or toss lightly with dressing so they remain crunchy on the outside but slightly coated.

Buttermilk Herb Dressing

In a medium bowl or jar combine 3 tablespoons buttermilk, 3 tablespoons mayonnaise and 2 tablespoons Greek yogurt. Whisk until smooth.

Add 2 tablespoons finely chopped parsley, 1 tablespoon chives, 1 teaspoon dill, 1 tablespoon fresh lemon juice, 1 minced garlic clove, 1 teaspoon Dijon mustard and 1 teaspoon olive oil. Whisk to combine.

Season with 1/2 teaspoon kosher salt, 1/4 teaspoon freshly ground black pepper and 1 teaspoon honey or maple syrup if you prefer a touch of sweetness. Taste and adjust seasoning — add up to 1 tablespoon extra buttermilk if you prefer a thinner dressing.

If using a jar, close and shake vigorously until emulsified. Refrigerate briefly (10–15 minutes) if time allows to let flavors meld; otherwise use immediately.