If using fresh corn: remove kernels from 2 ears with a sharp knife. Heat a large skillet over medium-high heat. Add 1 tablespoon olive oil and 1/2 tablespoon butter (optional). When hot, add the corn kernels in a single layer. Let them cook, undisturbed, 2-3 minutes to develop color, then stir and cook 2-3 more minutes until slightly charred and tender. Season with 1/2 tsp kosher salt and 1/4 tsp black pepper. Remove from heat and let cool slightly. If using frozen corn, thaw and pat dry, then follow the same searing step to get some browning.

Dressing

Make the dressing

In a small bowl or jar combine 3 tablespoons extra-virgin olive oil, 1.5 tablespoons fresh lemon juice, 1 teaspoon honey (or maple syrup), 1/2 tsp Dijon mustard, 1 teaspoon apple cider vinegar, 1/2 tsp minced garlic, 1/4 tsp kosher salt, and 1/8 tsp freshly ground black pepper. Whisk or shake vigorously until emulsified and slightly thickened. Taste and adjust acidity or sweetness as desired.

Salad Assembly

Prepare the produce: rinse and spin dry the field greens and spring mix. Halve the cherry tomatoes, seed (if desired) and dice the cucumber, and thinly slice the red onion. If using basil, tear the leaves into bite-sized pieces.

Combine salad components: place 6 cups of the mixed greens in a large bowl. Add 1.5 cups halved tomatoes, 1/2 cup diced cucumber, 1/4 cup thinly sliced red onion, and the warm roasted corn (1 cup). Toss gently to combine so the warm corn slightly wilts the greens and melds flavors.

Dress and finish: drizzle about two-thirds of the dressing over the salad and toss gently to coat. Taste and add more dressing if needed. Sprinkle 1/2 cup crumbled feta or goat cheese (optional), 2 tablespoons toasted pepitas or chopped toasted almonds, and 1/4 cup torn fresh basil if using. Finish with an extra pinch of salt and a grind of pepper if desired.

Serve: transfer to a serving platter or individual bowls and serve immediately so the greens remain crisp and the roasted corn stays slightly warm.