Grilled Lakefront Corn and Herb Salad with Citrus Vinaigrette

By AislePrompt Test Kitchen · 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.

★ 4.5 (8 ratings) Prep: 15 min Cook: 15 min Serves 4 Mediterranean cuisine 180 cal/serving
Plan a meal with the AI →

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.

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.

What others are saying

Related recipes