Layers of crisp romaine, cool cucumber, sweet red bell pepper, scallions, and corn build into a striking make-ahead dish in a trifle bowl or deep dish — the kind of salad that looks as good as it tastes when you finally cut into it. A tangy, herby dressing gets spread edge to edge to seal in that crunch, so nothing goes soggy during the chill time. Finish it with a scatter of fresh chives right before serving for a pop of color and bite. It's an easy make-ahead option that holds up beautifully for potlucks or weeknight dinners alike, and it's a great choice for a plant-based table. Just prep it, chill it for at least an hour, and let those layers do the work.
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Cook the bacon in a large skillet over medium heat, turning occasionally, until crisp and deeply browned, about 8–10 minutes. Transfer to a paper-towel-lined plate and let cool, then crumble into bite-sized pieces.
Whisk together the mayonnaise, sour cream, white wine vinegar, Dijon mustard, maple syrup, salt, and black pepper in a medium bowl until smooth and uniform. Taste and adjust salt if needed.
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