Go Back

Charred Corn and Arugula Salad

A fresh, smoky salad made with charred corn, peppery arugula, juicy tomatoes, and a bright lime dressing. Perfect for summer gatherings or as a light side dish.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Salad, Side Dish
Cuisine: American, Summer
Calories: 180
Ingredients Equipment Method Notes

Ingredients
  

  • 4 ears fresh corn or 3 cups frozen corn, thawed
  • 4 cups arugula fresh
  • 1 cup cherry tomatoes halved
  • 0.5 red onion thinly sliced
  • 3 tbsp extra virgin olive oil
  • 2 tbsp lime juice freshly squeezed
  • 1 tsp honey or maple syrup
  • 0.5 tsp smoked paprika
  • salt and pepper to taste
  • 0.5 cup feta or cotija cheese crumbled, optional

Equipment

  • Cast iron skillet or grill pan
  • Mixing bowls
  • Knife and cutting board
  • Whisk

Method
 

  1. Heat skillet or grill pan over medium-high heat. Char corn until kernels are lightly blackened, 8–10 minutes.
  2. Remove kernels from cob and place in a large mixing bowl.
  3. Add arugula, cherry tomatoes, and red onion to the bowl with corn.
  4. Whisk olive oil, lime juice, honey, smoked paprika, salt, and pepper together.
  5. Pour dressing over salad and toss to coat.
  6. Top with crumbled cheese if desired and serve immediately.

Notes

Best served fresh, but you can refrigerate for up to 1 day. For added crunch, sprinkle toasted pumpkin seeds on top.