Wash and spin-dry the mixed greens thoroughly. Quarter the tomato and remove seeds if overly watery, then cut into 1/2-inch pieces to yield approximately 1 cup. Peel (if desired) and halve the cucumber lengthwise; scoop seeds if large, then slice into half-moons about 1/4-inch thick to yield 1 cup.

Prepare corn

If using fresh corn: blanch 1 ear of corn in boiling water 2 minutes, then cool and cut kernels from the cob to measure about 3 tablespoons. If using frozen: thaw and drain to remove excess moisture.

Assemble salad

In a large mixing bowl, add the 6 cups of mixed greens. Scatter the tomato pieces, cucumber slices, and corn evenly over the greens. Sprinkle the 2 tablespoons roasted sunflower seeds and the 1 ounce finely shredded Asiago cheese on top. Optionally garnish with the thinly sliced chives.

Toss and serve

When ready to serve, drizzle desired amount of ranch dressing over the salad (about 2–4 tablespoons per serving) and toss gently to coat. Alternatively serve the dressing on the side.

Ranch Dressing

Combine 1/2 cup mayonnaise, 1/4 cup sour cream and 1/4 cup buttermilk in a small bowl or jar. Whisk until smooth.

Add 1 teaspoon lemon juice, 1/2 teaspoon minced garlic, 1 teaspoon chopped fresh dill, 1 teaspoon chopped fresh parsley, 1/4 teaspoon onion powder, 1/2 teaspoon salt and 1/4 teaspoon black pepper. Whisk to incorporate. Taste and adjust seasoning or thin with up to 2 tablespoons additional buttermilk if you prefer a looser consistency.

Cover and refrigerate for at least 30 minutes to let flavors meld. Stir or shake before serving. Keeps refrigerated in a sealed container for up to 5 days.