Easy Corn Salad Recipe
In ten minutes you can assemble this flavorful salad to compliment almost anything you can think of to grill. A simple summer supper. This salad is very lightly dressed – don’t worry, the flavor and moisture are just right.
Servings: 4 people
Ingredients
- 2 ears fresh corn shucked
- 5 ounces arugula
- 1 pint cherry tomatoes halved
- 1 large avocado diced
- 3 tablespoons fresh lemon juice about 1 lemon
- 3 tablespoons extra virgin olive oil
- kosher salt and freshly ground black pepper to taste
- 2 ounces parmesan cheese thinly shaved or grated
Instructions
- With a sharp knife, cut kernels from ears of corn, close to the cob.
- Place arugula in a serving bowl large enough for tossing. Top with corn, tomatoes and avocado.
- In a small bowl, whisk together fresh lemon juice and olive oil until emulsified. Season to taste with salt and freshly ground black pepper.
- Pour dressing over corn mixture and gently toss to coat salad evenly. Top with shaved or grated parmesan cheese and serve.
Video
Notes
This recipe is also delicious made with freshly grilled corn cut from the cob. For the grilling method, see this recipe for Mexican Corn Salad.
Nutrition
Calories: 220kcal | Carbohydrates: 15g | Protein: 8g | Fat: 15g | Saturated Fat: 3g | Cholesterol: 9mg | Sodium: 256mg | Potassium: 534mg | Fiber: 2g | Sugar: 6g | Vitamin A: 1615IU | Vitamin C: 39.7mg | Calcium: 238mg | Iron: 1.7mg
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