Evansville-Inspired Sweet Corn and Herb Salad with Citrus Vinaigrette
A fresh and vibrant salad featuring sweet corn, fresh herbs, and a bright citrus vinaigrette, capturing the innovative and welcoming vibe of the Evansville region. This american-inspired salads (vegetarian) ready in about 20 minutes pairs (about 4 ears) fresh corn kernels, cherry tomatoes, halved, medium cucumber, diced into a side that holds its own next to almost any main — bright, balanced, and quick enough to slot into a weeknight plate. Each serving lands at about 140 calories and feeds 4, so it slots cleanly next to roasted proteins, grain bowls, or weeknight mains. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 3 cups (about 4 ears) fresh corn kernels
- 1 cup cherry tomatoes, halved
- 1 medium cucumber, diced
- 1/4 cup red onion, finely diced
- 1/4 cup fresh basil leaves, chopped
- 1/4 cup fresh parsley, chopped
- 2 tablespoons fresh mint, chopped
- 3 tablespoons extra virgin olive oil
- 2 tablespoons fresh lemon juice
- 1 teaspoon honey
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Step 1: Bring a large pot of salted water to a boil. Add 3 cups fresh corn kernels and blanch for 2 minutes until just tender but still crisp. Drain and rinse under cold water to stop cooking.
- Step 2: In a large mixing bowl, combine the blanched corn, 1 cup halved cherry tomatoes, 1 medium diced cucumber, 1/4 cup finely diced red onion, 1/4 cup chopped fresh basil, 1/4 cup chopped fresh parsley, and 2 tablespoons chopped fresh mint.
- Step 3: In a small bowl, whisk together 3 tablespoons extra virgin olive oil, 2 tablespoons fresh lemon juice, 1 teaspoon honey, 1/2 teaspoon salt, and 1/4 teaspoon black pepper until emulsified and bright.
- Step 4: Pour the citrus vinaigrette over the salad and toss gently to combine. Let sit at room temperature for 10 minutes before serving to allow flavors to meld.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Evansville-Inspired Sweet Corn and Herb Salad with Citrus Vinaigrette take to make?
Total time is about 20 minutes (15 min prep + 5 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Evansville-Inspired Sweet Corn and Herb Salad with Citrus Vinaigrette?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep cherry tomatoes, halved from drying out.
Can I substitute ingredients in Evansville-Inspired Sweet Corn and Herb Salad with Citrus Vinaigrette?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Evansville-Inspired Sweet Corn and Herb Salad with Citrus Vinaigrette for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
Is Evansville-Inspired Sweet Corn and Herb Salad with Citrus Vinaigrette vegetarian?
Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
