Fresh Corn and Herb Salad with Lemon Vinaigrette
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 salads ready in about 23 minutes pairs (from 2 ears) Corn kernels, halved Cherry tomatoes, finely diced 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
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- 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.
- 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.
- 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.
- Step 4: Season with 1/4 teaspoon black pepper, then serve immediately.
Frequently asked questions
How long does Fresh Corn and Herb Salad with Lemon Vinaigrette take to make?
Total time is about 23 minutes (20 min prep + 3 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 Fresh Corn and Herb Salad with Lemon 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 (from 2 ears) corn kernels from drying out.
Can I substitute ingredients in Fresh Corn and Herb Salad with Lemon 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 Fresh Corn and Herb Salad with Lemon 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.
What goes well with Fresh Corn and Herb Salad with Lemon Vinaigrette?
American salads like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
What others are saying
- ★★★★★
Best recipe I've made this month.
- ★★★★☆
My family liked it. I personally would prefer more depth of flavor.
- ★★★★☆
Almost perfect — just needed a squeeze of lemon at the end.
