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Roasted Corn + Arugula Garden Salad

This salad is the perfect side to make for your own BBQ or to bring to a friends. Grilling out is a summer staple and this salad will go with anything you throw on the grill - burgers, tuna steaks, sausages, brats, chicken... seriously anything. You can grill the corn but my instructions are geared towards making it on the stove.

I made this salad for myself at home (YUM) and only poured dressing on what I was eating so I could save the rest for the next day.

If you’re looking to add protein, you can keep it simple because this salad has lots of great base flavor! I think blackened shrimp, grilled chicken, black beans, chicken sausage, and grilled salmon would all be great additions. You could even stuff it all into a pita or a wrap for a sandwich feel.

Time: 20 minutes

Serves: 4-6 people, can easily be doubled & depends on how much you think each person would grab.

You’ll need

  • 1/2 bag of arugula

  • 1/2 bag of spring mix

  • 2 ears of corn or 1 cup frozen corn

  • 1 teaspoon butter

  • Chile powder, garlic powder

  • 1 lime, cut in half

  • 1/3 cup each of the following

    • diced cucumber (I prefer the small Persian cucumbers)

    • diced white onion

    • diced red pepper or tomato

    • diced jalapeño

  • 1/2 avocado, cubed (optional)

  • 1/4 cup diced cilantro

  • 1 mint leaves, diced

  • Feta or Cotija cheese (measure with your heart)

  • Pickled onion (optional but yum!)


  • 1/2 cup avocado or olive oil

  • 1/4 cup lime juice

  • 1/2 cup cilantro

  • 1/2 of a jalapeño

  • 2 garlic cloves

  • 1 teaspoon honey

  • 1 tablespoon dijon mustard

  • 1 tablespoon mayo (optional)

  • salt + pepper to taste


  1. Add all dressing ingredients to a food processor or blender and mix - set aside in the fridge.

  2. Dice the cucumber, onion, jalapeño, avocado, and bell pepper (or tomato) - combine in a bowl with the cilantro, mint, and big squeeze of lime juice (about 1/2 of a lime). Stir it all together and set aside.

  3. Melt the butter in a skillet over high heat, add the corn as soon as it is melted. Sprinkle in chili powder + garlic powder. Squeeze in lime juice - about 1 tablespoon is plenty. Stir the corn every 30-45 seconds so it has time to sit still and start to char. Once it is golden brown in places - remove from heat.

  4. Add both lettuces to a large salad bowl. Top with the diced veggie mix, dressing, cheese, pickled onion, and corn. Toss it all together and enjoy!

133 views2 comments


Patricia Almond
Patricia Almond
Apr 28, 2021

so frozen corn?

Apr 28, 2021
Replying to

Frozen and fresh both work! As long as you don’t used canned :)

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