Grilled Lakefront Corn and Herb Salad with Citrus Vinaigrette

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

A refreshing summer salad featuring smoky grilled corn tossed with fresh herbs and a zesty citrus dressing, perfect for lakefront dining or outdoor festivities. This Mediterranean-inspired summer cookout recipe (vegetarian), ready in about 30 minutes, pairs fresh corn on the cob, extra virgin olive oil, fresh cilantro leaves for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 180 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. 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.

Prep: 15 min Cook: 15 min Serves 4 Mediterranean cuisine 180 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat a grill or grill pan to medium-high heat (about 400°F). Brush 4 ears of fresh corn on the cob with 1 tbsp extra virgin olive oil to coat evenly.
  2. Step 2: Place the corn on the grill and cook for 10-12 minutes, turning every 3 minutes, until the kernels are charred and tender with smoky marks.
  3. Step 3: Let the corn cool slightly, then use a sharp knife to cut the kernels off the cobs into a large mixing bowl.
  4. Step 4: Add 2 tbsp extra virgin olive oil, 1/4 cup chopped fresh cilantro, 1/4 cup chopped fresh mint, 1 medium diced red bell pepper, and 1/4 finely chopped red onion to the bowl with the corn.
  5. Step 5: In a small bowl, whisk together 3 tbsp fresh lime juice, 1 tbsp honey, 1 tsp salt, and 1/2 tsp black pepper until the honey is fully dissolved.
  6. Step 6: Pour the citrus vinaigrette over the corn and herb mixture and toss gently until everything is evenly coated.
  7. Step 7: Chill the salad in the refrigerator for 20 minutes before serving to let flavors meld and enjoy chilled or at room temperature.

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