Iceberg may not be my favorite lettuce. (Cue music for Little Gem and arugula.)

But it certainly has its time and place.

Most notably in a wedge salad, where its sturdy, crunchy leaves really shine and hold up to all manner — let’s be honest, overload — of toppings and dressings.

You’re sure to agree after one taste of “Summer Wedge Salad with Charred Corn, Tomatoes, and Herby Ranch Dressing.”

This take on a wedge salad is from “Pizza Night” (Clarkson Potter), of which I received a review copy, a cookbook by Alexandra Stafford, the New York-based creator of the blog, Alexandra’s Kitchen.

Arranged by the seasons, the recipes in this book pair a different pizza with a different salad to make planning dinner even easier.

Or opt to simply make only the salad or just the pizza. In this case, this salad was designed to pair with “Grilled Ortolona Pizza with Zucchini, Eggplant, and Olives” with “ortolona” being the Italian word for “vegetable.” If you want to make both, you’ll find that pizza recipe on my post from two days ago.

Stafford writes that this salad was inspired by her favorite one at Next Door Kitchen and Bar, a restaurant near her home in Ballston Spa, New York.

This summery wedge salad is a little lighter and brighter, as it subs out the traditional bacon bits and blue cheese crumbles for cherry tomatoes plus fresh corn kernels that have been charred in a pan on the stovetop.

But don’t worry, there’s still plenty of creamy richness from the dressing, a mix of sour cream, buttermilk, and olive oil that gets jazzed up with garlic, parsley, dill, and scallions.

Keep your iceberg wedges chilled until ready to serve to keep their leaves at their snappiest. Arrange on a large platter or individual plates. Then, scatter overtop the corn and tomatoes, before liberally spooning on the dressing and adding a final flourish of freshly ground black pepper.

What you get is everything you love about a wedge salad — the juxtaposition of crispiness with creaminess, with the bonus of sweetness from in-season corn and quenching juiciness from tomatoes.

Still, if you can’t live without your bacon bits and sharp blue cheese, Stafford gives you permission to add them, too.

After all, iceberg can take it.

Summer Wedge Salad with Charred Corn, Tomatoes, and Herby Ranch Dressing

(Serves 4)

2 ears corn, shucked

1 tablespoon extra-virgin olive oil

Flaky sea salt or kosher salt

1 head iceberg lettuce (about 1 3/4 pounds), cut into 8 wedges

1 1/2 cups cherry or grape tomatoes (about 8 ounces), halved

1/2 cup Herby Ranch Dressing (see recipe below), plus more for serving

1/4 cup snipped fresh chives

Freshly ground black pepper

Set a kitchen towel in the bottom of a large shallow bowl. Stand an ear of corn upright on the towel and use a knife to strip the kernels off the cob. Pat the kernels dry with the towel.

In a large skillet, heat the oil over high heat until it shimmers. Add the corn, season with a pinch of salt, and let cook undisturbed until the kernels begin to pop or brown at the edges, 1 to 2 minutes. Stir and continue to cook just until the corn is tender and lightly charred, 1 to 2 minutes more. Turn off the heat, set the pan aside, and allow the corn to cool. Taste and adjust with salt, if needed.

Set the iceberg wedges on a large platter and season them on both sides with some salt. Arrange them wedge-edge up. Scatter the tomatoes all around. Scatter the charred corn all around. Drizzle the dressing evenly over the top, being sure to dress each wedge generously — use more dressing as needed. Scatter the chives over the top. Season with pepper. Pass more dressing at the table.

Herby Ranch Dressing

(Makes 2 1/2 cups)

1 large egg yolk or 1 tablespoon mayonnaise

1 garlic clove, peeled

1/4 cup fresh lemon juice

3/4 cup extra-virgin olive oil

1 cup sour cream

1/3 cup buttermilk

1 1/2 teaspoons kosher salt, plus more to taste

1 teaspoon honey

1/3 cup minced fresh parsley

1/3 cup minced fresh dill

1/3 cup chopped scallions (3 or 4 scallions)

In a food processor, combine the egg yolk (or mayonnaise), garlic, and lemon juice and puree for about 15 seconds. With the machine running, stream in the oil very slowly and process until emulsified, 30 to 60 seconds. Add the sour cream, buttermilk, salt, and honey and blend until smooth.

Transfer the mixture to a medium bowl and fold in the chopped herbs and scallions. Taste and adjust with salt if needed. Store in the fridge for up to 1 week.

From “Pizza Night” by Alexandra Stafford

Pizza Night, Part I: Grilled Ortolona Pizza with Zucchini, Eggplant, and Olives