Summer Lobster Charred Corn Salad

The sweet corn gets a little smoky, the lobster is tender, and every bite feels fresh and bright. It tastes like sunshine on a plate.

I made this salad on a warm summer evening, and it quickly became the star of the table. The mix of juicy lobster and charred corn had everyone asking for seconds.

Now it’s your turn to enjoy it. This Summer Lobster Charred Corn Salad is light, flavorful, and perfect for sharing on any sunny day.

Why You’ll Love This Recipe

• Fresh and Light: Perfect for hot summer days when you want something satisfying but not heavy.
• Elegant Yet Simple: Looks fancy but comes together in about 30 minutes.
• Sweet and Smoky: Charring the corn adds a delicious smoky flavor that pairs beautifully with sweet lobster.
• Make-Ahead Friendly: Can be prepared hours ahead for easy entertaining.
• Nutritious: Packed with protein from lobster and fresh vegetables.

What You Need to Know Before You Start

Prep Time & Cook Time:

• Prep Time: 15 minutes
• Cook Time: 15 minutes
• Total Time: 30 minutes

Servings: This recipe serves 4 people as a main dish or 6 people as a side dish. Double the recipe for larger gatherings.

Difficulty: Easy enough for beginners but impressive enough for special occasions.

Required Kitchen Tools

• Large skillet or grill pan
• Medium mixing bowl
• Sharp knife
• Cutting board
• Measuring cups and spoons

Ingredients

This summer salad brings together fresh, simple ingredients that highlight the natural sweetness of lobster and corn.

The charred corn adds smoky depth, while fresh herbs and a light lemon dressing keep everything bright and refreshing. Here’s everything you’ll need:

• Lobster: 1 pound cooked lobster meat, cut into bite-sized pieces
• Corn: 3 ears fresh corn, husks removed
• Tomatoes: 2 cups cherry tomatoes, halved
• Fresh Herbs: 2 tablespoons chopped chives and 2 green onions, sliced thin
• Mayonnaise: 3 tablespoons for creaminess
• Greek Yogurt: 2 tablespoons for tang and lighter texture
• Lemon: Zest from 1 lemon and 2 tablespoons fresh lemon juice
• Salt and Pepper: To taste

Variations for Summer Lobster Charred Corn Salad

• Add Avocado: Dice 1-2 ripe avocados and fold in just before serving.
• Try Different Herbs: Use fresh basil or dill instead of chives for different flavor profiles.
• Add Crunch: Toss in diced celery or bell peppers for extra texture.
• Make It Spicy: Add a pinch of cayenne pepper or diced jalapeño.
• Use Crab: Substitute crab meat for lobster if preferred or more budget-friendly.

How to Make Summer Lobster Charred Corn Salad Step-by-Step Instructions

1. Prepare the Corn

Cut kernels from corn cobs using a sharp knife. Heat a large skillet over medium-high heat. Add corn kernels and cook for 5-7 minutes, stirring occasionally, until kernels are lightly charred and golden brown.

2. Cool the Corn

Transfer charred corn to a plate and let cool completely. This prevents the corn from cooking the other ingredients when mixed together.

3. Make the Dressing

In a medium bowl, whisk together mayonnaise, Greek yogurt, lemon zest, and lemon juice. Season with salt and pepper to taste.

4. Combine Ingredients

Add cooled corn, lobster pieces, halved cherry tomatoes, chopped chives, and sliced green onions to the bowl with dressing.

5. Toss and Season

Gently fold all ingredients together until evenly coated with dressing. Taste and adjust seasoning with additional salt, pepper, or lemon juice as needed.

Serving and Decoration

How to Serve Summer Lobster Charred Corn Salad

This versatile salad works beautifully in many ways:

• As a Main Dish: Serve over mixed greens or butter lettuce cups
• As a Side: Perfect alongside grilled fish or chicken
• In Sandwiches: Pile onto toasted brioche rolls for lobster salad sandwiches
• With Crackers: Serve as an appetizer with crispy crackers or crostini
• In Wraps: Roll in large flour tortillas with extra greens

Storing Summer Lobster Charred Corn Salad

• Fresh Salad: Best served within 2 hours of making for optimal texture and food safety
• Leftovers: Store covered in refrigerator for up to 1 day
• Make-Ahead: Prepare dressing and char corn up to 1 day ahead; combine with lobster and tomatoes just before serving

Tips and Tricks for Success

• Choose cooked lobster meat from the seafood counter for convenience, or cook your own lobster tails
• Don’t skip charring the corn – it adds important smoky flavor that makes this salad special
• Let corn cool completely before mixing to prevent wilting other ingredients
• Taste and adjust lemon juice and seasoning at the end for perfect balance
• For best texture, add tomatoes just before serving to prevent excess liquid

Nutrition

Summer Lobster Charred Corn Salad FAQs

Conclusion

This Summer Lobster Charred Corn Salad perfectly captures the flavors of the season with sweet lobster, smoky corn, and fresh herbs all brought together with a light lemon dressing. It’s elegant enough for entertaining but simple enough for a weeknight treat when you want something special.