Corn, Cilantro, and Arugula Salad with Yogurt Dress

Name: Corn, Cilantro, and Arugula Salad with Yogurt Dressing
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 to 5 ears large sweet corn, shucked and silk removed; 1 tablespoon olive oil; 4 cups baby arugula, stemmed; 12 large radishes, thinly sliced; 1 teaspoon coriander seeds, crushed; 2 tablespoons chopped fresh cilantro; 1/4 cup yogurt; 1/4 cup white wine vinegar or cider vinegar; 1 tablespoon dijon mustard; 1/4 teaspoon sea salt, or to taste; 1 1/2 tablespoons olive oil; 1/4 to 1/2 teaspoon ground chipotle (optional)

Servings: persons

4 to 5 ears large sweet corn, shucked and silk removed
1 tablespoon olive oil
4 cups baby arugula, stemmed
12 large radishes, thinly sliced
1 teaspoon coriander seeds, crushed
2 tablespoons chopped fresh cilantro
1/4 cup yogurt
1/4 cup white wine vinegar or cider vinegar
1 tablespoon dijon mustard
1/4 teaspoon sea salt, or to taste
1 1/2 tablespoons olive oil
1/4 to 1/2 teaspoon ground chipotle (optional)

1
With a sharp knife, cut all the kernels from the cobs.
2
You should have about 4 cups.
3
In a 10-inch saute pan, heat 1 tablespoon olive oil over medium-high heat.
4
Add the corn, cover, and saute 2 to 5 minutes, until tender.
5
Set aside to cool.
6
In a large bowl, mix the corn, arugula, radishes, coriander, and cilantro.
7
Cover and chill for 1 hour.
8
In a small bowl, whisk together the yogurt, vinegar, mustard, and salt until well blended.
9
Gradually whisk in the remaining 1 1/2 tablespoons of oil until emulsified, and add the chipotle, if desired.
10
The dressing may be made ahead of time and refrigerated for up to 1 hour.
11
Just before serving, toss the salad with half the dressing.
12
Add more dressing to taste.

185

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 4 to 5 ears large sweet corn, shucked and silk removed, 1 tablespoon olive oil, 4 cups baby arugula, stemmed, 12 large radishes, thinly sliced, and more.

Yes, Corn, Cilantro, and Arugula Salad with Yogurt Dressing falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Corn, Cilantro, and Arugula Salad with Yogurt Dressing

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions