Grilled Lakefront Corn and Herb Salad with Citrus Vinaigrette

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

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 (vegetarian) ready in about 30 minutes pairs ears fresh corn on the cob, extra virgin olive oil, chopped 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

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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Frequently asked questions

How long does Grilled Lakefront Corn and Herb Salad with Citrus Vinaigrette take to make?

Total time is about 30 minutes (15 min prep + 15 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 Lakefront Corn and Herb Salad with Citrus 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 ears fresh corn on the cob from drying out.

Can I substitute ingredients in Grilled Lakefront Corn and Herb Salad with Citrus 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 Lakefront Corn and Herb Salad with Citrus 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 Lakefront Corn and Herb Salad with Citrus 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.

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