Grilled Indiana Sweet Corn Salad with Herb Vinaigrette
A vibrant summer salad featuring sweet corn grilled to smoky perfection, tossed with fresh herbs and tangy vinaigrette. This american-inspired salads (vegetarian) ready in about 27 minutes pairs ears fresh ears of Indiana sweet corn, extra virgin olive oil, chopped fresh basil leaves 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 150 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
- 4 ears fresh ears of Indiana sweet corn
- 3 tbsp extra virgin olive oil
- 1/4 cup, chopped fresh basil leaves
- 1/4 cup, chopped fresh parsley
- 1/4 cup, finely diced red onion
- 2 tbsp lemon juice
- 1 tbsp apple cider vinegar
- 1 tsp honey
- 1 tsp salt
- 1/2 tsp black pepper
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: Preheat your grill to medium-high heat, about 400°F. Brush 4 ears of Indiana sweet corn with 2 tbsp of extra virgin olive oil and grill for 10-12 minutes, turning every 3 minutes until charred and tender.
- Step 2: While the corn grills, whisk together 1 tbsp extra virgin olive oil, 2 tbsp lemon juice, 1 tbsp apple cider vinegar, 1 tsp honey, 1 tsp salt, and 1/2 tsp black pepper in a small bowl until emulsified.
- Step 3: Once the corn is cool enough to handle, cut the kernels off the cob and transfer to a large bowl. Add 1/4 cup chopped fresh basil, 1/4 cup chopped fresh parsley, and 1/4 cup finely diced red onion.
- Step 4: Pour the herb vinaigrette over the corn mixture and toss gently to combine. Adjust seasoning with salt and pepper to taste. Serve chilled or at room temperature.
Frequently asked questions
How long does Grilled Indiana Sweet Corn Salad with Herb Vinaigrette take to make?
Total time is about 27 minutes (15 min prep + 12 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 Grilled Indiana Sweet Corn Salad with Herb 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 extra virgin olive oil from drying out.
Can I substitute ingredients in Grilled Indiana Sweet Corn Salad with Herb 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 Grilled Indiana Sweet Corn Salad with Herb 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 Grilled Indiana Sweet Corn Salad with Herb 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.
