Summer Corn Salad

Fresh Summer Corn – Peppery Arugula – Sharp Tangy Red Onion

I found this salad at Whole Paycheck aka Whole Foods in their deli section. I had it once and set to work on making it myself. It’s very easy with a simple light dressing so it doesn’t take away from all the lovely flavors that the ingredients provide.

What you’ll need: 4-6 ears of fresh summer corn (about 4 cups), 2 cups Arugula, half red onion julienned. Dressing- 1/4 cup rice wine vinegar, 1/2 cup olive oil or canola, salt & pepper to taste. Adjust any of these items to fit your taste.

Cook the corn in salty boiling water for 6 minutes, make sure there is enough room in your pot so the corn can move about.Slice/julienne the red onion and wash/dry the arugula- place these in a mixing bowl – when the corn is done take a knife and remove the corn from the cob. There is no tidy way to do this, I’ve tried all the tricks, it’s still a mess.

Add the corn to the bowl with the red onion and arugula

Ideally the corn is still hot and it wilts the arugula. Mix for a bit so the hot corn gets everything warm and smelling good. Now for the dressing, mix the rice wine vinegar, oil and season to taste.

Dress the salad mixing really well, serve right away as a room temp side dish or chill and serve as a cold crispy salad. Add 1 cup cooked brown rice to this for a more substantial side dish or yummy lunch at the office.

This is a great dish, try it! – If you can’t get fresh corn, frozen will work just fine – at some point please make it with fresh, you’ll be happy you did. Enjoy!


4 thoughts on “Summer Corn Salad

  1. You are so awesome with your timing on this one Sarah. I was going to serve plain ‘ole corn on the cob for dinner but I saw your blog in my email and I had spinach in the house so I substituted and it was great base for a new salad. I was making enchiladas so I added cilantro and avocado and tomatoes. It was a big hit. Then I ate it the next day with brown rice too! Thank you for helping me to dust off my cooking cobwebs. xo

  2. Andi Myers

    Doreen finally sent me your blog-site info and am I ever glad she did. It’s wonderful. I’ve been visiting family and decided to try out this wonderful corn salad adding the brown rice to extend the servings. Everyone wanted the recipe and couldn’t believe how simple it is. Just 4 days later and I’m making it again for them at their request! Tried it cold first time and warm second time. Both were fantastic. Can’t wait to try different variations of it. Thanks!

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