Farmstead Vegetable Salad with Charred Corn and Buttermilk Dressing

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-05-02 · Updated 2026-05-02

A vibrant salad featuring locally sourced heirloom vegetables and smoky charred corn, tossed in a tangy buttermilk dressing for a fresh Southern farm-to-table experience. This southern-inspired salads ready in about 35 minutes pairs fresh corn on the cob, heirloom cherry tomatoes, halved, 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 180 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

• 2 ears fresh corn on the cob
• 1 cup heirloom cherry tomatoes, halved
• 1 medium cucumber, diced
• 4 cups mixed salad greens
• 1 medium red bell pepper, diced
• 3 stalks scallions, thinly sliced
• 1/2 cup buttermilk
• 1/4 cup mayonnaise
• 2 tbsp fresh lemon juice
• 1 tsp honey
• 1 clove garlic clove, minced
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 tbsp olive oil

Instructions

1. Step 1: Preheat a grill or grill pan to medium-high heat. Brush 2 ears fresh corn on the cob with 1 tbsp olive oil and grill for 10-12 minutes, turning occasionally, until the kernels are charred and fragrant. Remove from heat, cool slightly, and cut the kernels off the cob.
2. Step 2: In a large bowl, combine 4 cups mixed salad greens, 1 cup halved heirloom cherry tomatoes, 1 medium diced cucumber, 1 medium diced red bell pepper, and 3 thinly sliced scallions.
3. Step 3: In a separate bowl, whisk together 1/2 cup buttermilk, 1/4 cup mayonnaise, 2 tbsp fresh lemon juice, 1 tsp honey, 1 minced garlic clove, 1/2 tsp salt, and 1/4 tsp black pepper until smooth and creamy.
4. Step 4: Add the charred corn kernels to the vegetable mixture, then pour the buttermilk dressing over the salad. Toss gently to coat all ingredients evenly.
5. Step 5: Serve immediately for a fresh, smoky, and tangy vegetable salad that highlights the bounty of local farm ingredients.