Fresh Corn and Herb Salad with Lemon Vinaigrette

By AislePrompt Editorial · Published 2026-04-11 · Updated 2026-04-11

A bright, garden-fresh salad featuring charred corn, crisp vegetables, and a zesty lemon dressing—ideal for a park picnic or summer lunch. This American-inspired salad recipe, ready in about 23 minutes, pairs Corn kernels, Cherry tomatoes, Red onion 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 280 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 cups (from 2 ears) Corn kernels
• 1/2 cup, halved Cherry tomatoes
• 1/4 cup, finely diced Red onion
• 2 tablespoons, chopped Fresh basil
• 2 tablespoons, chopped Fresh mint
• 3 tablespoons Extra-virgin olive oil
• 1 tablespoon Lemon juice
• 1/2 teaspoon Dijon mustard
• 1/4 teaspoon Salt
• 1/4 teaspoon Black pepper

The pan we’d use for this → Best Nonstick Cookware for 2026: Top 5 Skillet Picks + Buying Guide

Instructions

1. Step 1: Remove corn kernels from 2 ears using a sharp knife and cook in a skillet over medium heat for 3 minutes until slightly charred, then let cool.
2. Step 2: Whisk 3 tablespoons extra-virgin olive oil, 1 tablespoon lemon juice, 1/2 teaspoon Dijon mustard, and 1/4 teaspoon salt in a small bowl until emulsified.
3. Step 3: In a large bowl, combine 2 cups cooked corn kernels, 1/2 cup halved cherry tomatoes, 1/4 cup finely diced red onion, 2 tablespoons chopped basil, and 2 tablespoons chopped mint. Pour the whisked dressing over and toss gently until evenly coated.
4. Step 4: Season with 1/4 teaspoon black pepper, then serve immediately.