Teenager Salad

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Salad:

12 slices bacon

2 ears corn, kernels removed 

1 tablespoon olive oil 

Kosher salt and freshly ground black pepper 

4 cups baby spinach 

2 hearts of romaine, chopped into bite-size chunks 

1 head iceberg lettuce, chopped into bite-size chunks 

2 cups shredded Monterey Jack 

2 cups shredded carrots 

Greek Yogurt Ranch Dressing:

1/4 cup buttermilk

1/4 cup fresh flat-leaf parsley, minced 

2 tablespoons minced fresh dill

1 teaspoon Worcestershire sauce 

1/2 teaspoon freshly ground black pepper 

1/4 teaspoon paprika 

1/8 teaspoon cayenne 

Dash of hot sauce 

1 clove garlic, pressed 

Juice and zest of 1/2 lemon 

3/4 cup mayonnaise 

3/4 cup full-fat Greek yogurt