Fresh corn off the cob is one of my favorites. Today we’ll be pairing crisp, sweet corn with colorful red bell pepper, red onion, fresh arugula, and tossing it with a little lemon juice, olive oil, salt and pepper. It’s a perfectly simple, fresh and colorful salad. And if you’re a lover of corn like me, you’re going to absolutely love it!
This recipe was originally inspired by a trip to Whole Foods. They had a version in their grab & go deli section that looked delicious. Once I started googling, I ran across this recipe from Food & Wine. I love the minimal ingredients and only made a few changes. First, I didn’t boil my corn, I love it as is. Am I the only one who loves it raw? If you prefer your corn cooked, follow the original recipe for boiling the corn before cutting it off the cob. Also, I added red onion which adds a bit more color, texture and flavor (the red onion was inspired by the Whole Foods version). The original recipe calls for feta cheese, but it is omitted here and not missed in the least. Lastly, I call for a little less arugula, but in hindsight you can add a bit more if you prefer. At first it seemed like too much, but after 7 minutes or so the arugula gently wilted making it seem more proportioned. I would suggest that with so few ingredients to source out the best produce you can find. For added protein, try tossing in some sprouted mung beans or any mixed sprouted beans. Their grassy, bitter flavor pairs well with the sweetness of the veggies.
Prepare the corn and dice your veggies. Place the ingredients in a large mixing bowl, along with the lemon juice, salt and pepper.
Toss to combine, pair with a slice of your favorite artisan bread and enjoy!Print
SWEET CORN + ARUGULA SALAD
A fresh and colorful salad for all you corn lover’s! It’s the simplest of ingredients with lot’s of delicious flavor.
- 2 – 3 oz. baby arugula
- 4 ears of corn, shucked (about 3 cups)
- 1 red bell pepper, diced
- 1/2 red onion, diced
- 1 lemon, juice of
- 1 – 2 tablespoons olive oil, optional
- mineral salt & fresh cracked pepper, to taste
Remove the husks and stringy fibers from the corn cut/slice the corn off the cob. See this, 3 Mess Free Ways to get Corn of the Cobb, for a quick tutorial. Prep the bell pepper and onion.
In a large mixing bowl, place the arugula, corn, bell pepper and onion. Add the lemon juice, olive oil and salt & pepper. Mix well to combine. Taste for seasoning adding more lemon juice or salt & pepper as needed.
Serve right away, or let the salad set for about 10 minutes (you can also chill it if you like). The arugula will soften and slightly wilt during that time making the salad look more proportioned and not so arugula heavy (it makes it a little easier to eat).
Store leftovers in an airtight container in the refrigerator for up to 5 days or so.
For a little protein, try mixing in a handful of sprouted mung beans or mixed sprouted beans. Their grassy, bitter flavor pairs well with the sweet veggies.