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.
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
- 1
With a sharp knife, cut kernels from ears of corn, close to the cob.
- 2
Place arugula in a serving bowl large enough for tossing. Top with corn, tomatoes and avocado.
- 3
In a small bowl, whisk together fresh lemon juice and olive oil until emulsified. Season to taste with salt and freshly ground black pepper.
- 4
Pour dressing over corn mixture and gently toss to coat salad evenly. Top with shaved or grated parmesan cheese and serve.
Cook it from the original
This recipe comes from pinchandswirl.com. Their page has the author’s own photos, notes and tips — the best place to cook it from.
Open the recipe on pinchandswirl.com