Fresh Corn & Arugula Salad
This is one of my go-to salads for a quick and easy summer meal. The sweetness of the corn pairs perfectly with the peppery arugula, and the parmesan cheese adds a nice salty element. I like to use plum tomatoes in this salad, but you could also use diced regular tomatoes or even roasted red peppers.
For the dressing, I usually just use a simple vinaigrette made with olive oil and balsamic vinegar. But feel free to experiment with different dressings – a lemon-herb dressing would also be delicious. This salad can be served as a main course or as a side dish. And if you’re feeling really ambitious, you could grill the corn before adding it to the salad.
The best part about this salad is that it can be easily customized to your liking. Don’t like arugula? Swap it out for another green. Not a fan of tomatoes? Leave them out. The possibilities are endless!
Fresh Corn & Arugula Salad - Food, But Simple
This corn & arugula salad is perfect for summertime! The fresh corn and tomatoes perfectly match the peppery arugula, and dressing ties it all together.
Recipe Yield: 6
Preparation Time: PT00H25M
Cooking Time: PT00H10M
Total Time: PT00H35M
- 2 ears of fresh corn, husked
- 1 teaspoon olive oil
- 8 cups fresh arugula or baby spinach
- 4 plum tomatoes, quartered
- 1/4 cup pecan halves, toasted
- 1/4 cup shaved Parmesan cheese
- 1/2 cup olive oil
- 1/4 cup balsamic vinegar
- 3 tablespoons minced fresh basil
- 1 teaspoon chopped shallot
- 1 teaspoon minced fresh rosemary
- 1 teaspoon lemon juice
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
Recipe Instructions: To make the basil vinaigrette: In a small jar with a tight-fitting lid, combine olive oil, balsamic vinegar, basil, shallot, rosemary, lemon juice, salt, and pepper. Shake well to combine.To make the salad: Cut corn kernels from the cob and place in a large bowl. Add olive oil and toss to coat. Add arugula, tomatoes, pecans, Parmesan cheese, and basil vinaigrette. Toss to combine. Serve immediately.
Tips for Making Fresh Corn & Arugula Salad
To remove the corn kernels from the cob, stand the cob upright in a bowl and use a sharp knife to cut downward.
If you can’t find fresh corn, you could also use frozen corn – just thaw it first.
For an even quicker meal, you could use pre-washed and bagged arugula or baby spinach.
This salad is best if served immediately, but leftovers will keep in the fridge for a day or two. Just be sure to dress it right before serving.
If you want to grill the corn, just brush each ear with a little bit of oil and place on a hot grill. Grill for about five minutes, or until the kernels are slightly charred. Let cool before adding to the salad.
If you don’t have time to make your own dressing, a store-bought vinaigrette would also work well. Just be sure to taste it first and adjust the seasoning as necessary.