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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!)


dressing:

  • 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


Instructions:

  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!

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