Sweet Corn & Arugula Summer Salad Recipe

Name: Sweet Corn & Arugula Summer Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 Fresh sweet corn on the cob; 3 cups Arugula; 1+ cups Cherry Tomatoes; 1/3 cup Sweet Onion; 1/4 cup Roasted Pine Nuts; 4 tablespoons Fresh Lemon Juice (Meyer); 4 tablespoons Extra Virgin Olive Oil; 1/4 teaspoon Sea Salt; 1/4 teaspoon Fresh Cracked Pepper.; 2 tablespoons Butter

Servings: persons

1
Peel the husks off the corn, BBQ the corn until there is a little black on some of the kernels. When the corn is cooked, place it into a bowl, butter the ears, then cut kernels off the cob. (Make sure the corn is fresh, and is still sugar, not turned into starch. When you choose ears of corn, take a finger nail, press it into a kernel, if it sprays juice, it is fresh, if it just collapses, it is not fresh)
2
Toast pine nuts in a non stick pan, keep a close eye on them so they do not burn.
3
Halve Cherry tomatoes
4
Cut onion into halves, take one half and cut off bottom end, leaving root end on, cut onion in half length wise, then cut into thin slices. (lol...not sure what this would be called in the professional chef world)
5
Mix corn, tomato, pine nuts, and onion in a bowl, put arugula on top of other ingredients, cover arugula with olive oil, lemon juice, salt and pepper (to your taste), mix salad all together.

344

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

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

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

My Personal Notes

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How did you like this recipe?

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

You need 10 ingredients. The key ingredients include: 2 Fresh sweet corn on the cob, 3 cups Arugula, 1+ cups Cherry Tomatoes, 1/3 cup Sweet Onion, and more.

Yes, Sweet Corn & Arugula Summer Salad 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!

Sweet Corn & Arugula Summer Salad

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions