Charred Corn and Arugula Salad
A vibrant salad that combines sweet corn, peppery arugula, cherry tomatoes, and red onions, perfect for summer picnics or as a refreshing side dish.
Ingredients
Main Ingredients
- 2 cups fresh corn kernels (about 2 ears of corn) Bursting with natural sweetness
- 4 cups arugula Tender and vibrant, providing a peppery kick
- 1 cup cherry tomatoes, halved Succulent and colorful
- 1/2 cup red onion, thinly sliced Adds a crisp texture
- 3 tablespoons extra virgin olive oil Rich and aromatic
- 2 tablespoons aged balsamic vinegar Offering a tangy depth
- Salt and pepper to taste Enhancing all the flavors beautifully
Instructions
Preparation
- Preheat your grill to medium-high heat. Grill the corn directly on the grates for about 10-15 minutes, turning occasionally until charred.
- Let the grilled corn cool before cutting off the kernels to avoid burning your fingers.
Mixing Ingredients
- In a large mixing bowl, combine the arugula, halved cherry tomatoes, and sliced red onion.
- Add the grilled corn kernels and mix gently. The warm corn will slightly wilt the arugula.
- Drizzle with olive oil and balsamic vinegar, then toss gently to combine.
- Season with salt and pepper to taste, adjusting based on your preference.
- Serve immediately or refrigerate for a chilled version.
Notes
For best results, use fresh, in-season corn. Preheat your grill for even charring. Avoid overcooking the corn and ensure to season adequately.