arugula corn salad

Hello, friends! Happy Summer!

It’s been quite cold here in San Francisco and I’ve been beating the cool, overcast summer with a healthy dose of fresh, fun food. Basically, I’ve been pretending it’s warm!

This past week I made Arugula Corn Salad for a group of friends and it went over so well, I couldn’t resist posting the recipe here. This salad is so simple and easy, it’s crazy. It takes a little bit of time to develop all of the flavors in the corn, but it’s pretty much a raw salad, tossed in a very simple dressing. The freshness of the ingredients really shines through, revealing the perfect combination of sweet and strong. I use bright, flavorful, mini heirloom tomatoes that are so sweet, they practically taste like candy. The arugula, red union and vinegar add a sharp, peppery flavor that helps to cut the sugar in the white corn. All in all, it’s a total crowd-pleaser.

Salad that tastes like dessert? Sign me up!



The Petite Aesthete

Arugula Corn Salad

6 ears white corn

1 basket cherry tomatoes (preferably Farmer’s Market fresh)

1 bag organic arugula

1/2 red onion

1/4 cup olive oil

1/4 cup red wine vinegar

3/4 teaspoon salt

Freshly ground pepper to taste

Start by heating your grill to a medium high temperature. Prep the corn by removing the husks and silk. Put naked corn directly on the grill and place the lid on top of grill. Allow corn to brown on each side, turning corn every five minutes until all sides are equally cooked and corn kernels look slightly softened, about 20 minutes total. Remove corn from the grill and set it aside to cool.

While the corn cooks, rinse and halve the tomatoes. Set aside. Peel the onion and carefully sliver one half into very thin, quartered pieces. Add the onions to the tomatoes. When corn is cool enough to handle, begin cutting the kernels off of the cob with a sharp knife, taking care not to let the kernels fly away! (This may be easiest in a deep bowl.) Discard cobs and toss the remaining kernels with the prepped tomatoes, red onion and arugula. In small bowl, whisk the vinegar, olive oil, salt and pepper together. Pour dressing over the remaining ingredients and serve immediately. If salad is not going to be eaten right away, hold arugula and dressing aside from the corn mixture and toss right before serving.

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