pin it
I first encountered this type of salad at a farm-to-table restaurant in California, where they were serving it as a seasonal special. The waiter described it as their 'summer in a bowl' and I immediately understood why. The way the charred corn kernels provided that smoky sweetness, while the arugula added a peppery bite, was absolutely perfect. I knew I had to recreate it at home. After several attempts, I perfected this version that captures all those amazing flavors. The beauty lies in its simplicity - just a few quality ingredients that really shine when combined. Every time I make it, I'm transported back to that sunny California afternoon where I first fell in love with this combination.
Why I love this recipe
What I love most about this recipe is how it celebrates the best of summer produce. There's something magical about cutting fresh corn off the cob and watching it char beautifully on the grill. The aroma alone is enough to make your mouth water. I also appreciate how healthy and satisfying this salad is - it's packed with nutrients but doesn't feel heavy. The arugula provides that peppery kick that balances the sweetness of the corn perfectly. It's one of those recipes that looks impressive but is actually quite simple to make. Whether I'm hosting a dinner party or just want a quick, healthy lunch, this salad never disappoints. Plus, it's naturally vegetarian and gluten-free, so everyone can enjoy it.
What You Need From Your Kitchen
- Fresh Corn:Remove husks and grill until charred, then cut kernels off cob
- Arugula:Wash thoroughly and dry completely before using
- Cherry Tomatoes:Halve each tomato to release flavors and make easier to eat
- Red Onion:Slice very thinly to avoid overpowering the salad
- Fresh Herbs:Chop finely and add just before serving for maximum freshness
- Lime:Juice fresh lime for the brightest flavor in the dressing
Let's Make These Together
- Prepare and grill the corn
- Start by preheating your grill and preparing the corn ears by removing all husks and silk. Brush them lightly with olive oil to prevent sticking and help with the charring process. Grill for 10-12 minutes, turning regularly to ensure even cooking and beautiful char marks all around.
- Prep the fresh vegetables
- While the corn is grilling, take this time to prepare all your other ingredients. Wash and thoroughly dry the arugula, halve the cherry tomatoes, and slice the red onion as thinly as possible. This prep work will make assembly quick and easy.
- Cut the corn and make dressing
- Once the corn has cooled slightly, carefully cut the kernels off the cob using a sharp knife. Work slowly to avoid cutting yourself. In a small bowl, whisk together the olive oil, fresh lime juice, salt, and pepper to create a simple but flavorful dressing.
- Combine and serve fresh
- In a large bowl, gently combine all the prepared ingredients - the warm corn kernels, fresh arugula, tomatoes, onion, and herbs. Drizzle with the dressing and toss gently to coat everything evenly. Serve immediately for the best texture and flavor combination.
pin it
Switch Things Up
Last summer, I discovered this recipe by accident when I had leftover grilled corn from a barbecue. Instead of letting it go to waste, I cut off the kernels and tossed them with whatever greens I had in the fridge. The result was so delicious that it became my go-to summer salad. I love experimenting with different herbs - sometimes I use basil, other times cilantro or mint. The key is getting those beautiful char marks on the corn, which adds that smoky depth that makes this salad special. Now it's a staple at every summer gathering.
Perfect Pairings
This salad pairs beautifully with grilled chicken, fish, or steak for a complete meal. It's also wonderful alongside other summer favorites like grilled vegetables or a fresh caprese salad. For beverages, try it with a crisp white wine like Sauvignon Blanc or a light beer. The fresh, vibrant flavors also complement Mexican dishes perfectly, making it an excellent side for tacos or quesadillas.
pin it
Frequently Asked Questions
- → Can I make this salad ahead of time?
You can prepare all the components up to 2 hours ahead, but add the arugula and dressing just before serving to prevent wilting and maintain freshness.
- → What if I don't have a grill?
No problem! You can char the corn in a cast iron skillet over high heat, turning frequently until you get nice char marks all around the kernels.
- → Can I use frozen corn instead?
While fresh corn is best for this recipe, you can use frozen corn in a pinch. Thaw it completely and pat dry before charring in a hot skillet.
- → What herbs work best in this salad?
Fresh basil, cilantro, parsley, or mint all work wonderfully. You can use just one type or mix several together for a more complex flavor profile.
- → How long will leftovers keep?
This salad is best eaten fresh, but leftovers will keep in the refrigerator for up to 1 day. The arugula may wilt slightly, but it's still delicious.
Conclusion
This charred corn and arugula salad is the perfect embodiment of summer freshness. The combination of smoky grilled corn with peppery arugula creates a delightful contrast of flavors and textures. It's versatile enough to serve as a light lunch or as a side dish for grilled meats. The simple olive oil and lime dressing allows the natural flavors to shine through. This recipe proves that sometimes the best dishes are the simplest ones, using fresh, quality ingredients.