Salads

June 9, 2022

Charred Corn, Tomato and Arugula Salad

I'm all about grilled vegetables during the hot summer months. Grilling vegetables adds a nice charred smoky flavor to them and brings out their natural flavors, especially with corn on the cob. It brings out a whole nother level of sweetness and crunch.

This charred corn, tomato and arugula salad features some of my summertime favorites. Ahem, que corn on the cob. I don’t know about you, but I jump for joy when I see stacks of corn on the cob in the store when summer finally hits.

Now, I know I hear people buzzing around saying that there is little to no nutritional value. But, hey it tastes devine and is so fun to eat! Side note: it actually does have some nutritional benefits. So, don’t be too quick to judge.

The combination of the three fresh ingredients provides a mouthful of flavors between sweet, earthy, peppery and tart. Toss it this tangy lemon vinaigrette for the most delicious and easiest 3 ingredient salad you will ever make. And as an added bonus, serve it with your favorite protein to make it a full meal!

If you are looking for a slam dunk, good for you side dish to bring to a summer BBQ, to accompany your weeknight dinner or even enjoy for a simple lunch, this is IT. I love this salad because it is so versatile. It is ideal for any occasion or any time of the day. Plus, you can easily make this ahead of time if you are in a time crunch or want a great meal prep for during the week. Did I mention that this will seriously be a crowd pleaser? Everyone will love it and I can guarantee they will happily be serving themselves seconds or even thirds!

Did you make this? If so, make sure to tag and follow @prettyplatebymichelle on instagram and tiktok or leave a comment below and let me know what you think! I would love to see your Pretty Plate and hear from you!

Charred Corn, Tomato and Arugula Salad

This is simplicity at its finest. Lemme simplify: charred corn + fresh tomatoes + leafy arugula + a tangy lemon vinaigrette = HEAVEN.

Prep:
10
min
cook:
30
min
total:
40
min
Author:

Michelle

Ingredients

For the Salad:

  • 1 Pint grape tomatoes, washed and cut in half
  • 2-3 Large corn on the cob OR 4 smaller corn on the cob, corn cut off the cob
  • 2 Cups packed arugula

For the Lemon Vinaigrette: 

  • 2 TBSP olive oil
  • 1 TBSP red wine vinegar
  • Fresh lemon juice from half of a lemon
  • ½ TSP salt
  • ¼ TSP black pepper
Instructions
  1. Heat your grill to 350 degrees. While your grill is pre-heating, shuck your corn if needed and baste your them with olive oil. When the grill is ready, place on the grill and cook for 30 minutes, turning every so often to char all sides. Remove when corn is bright yellow and charred.
  2. While your corn is cooking, wash and cut your grape tomatoes in half and set aside.
  3. Make your dressing by combining all the ingredients in a small bowl and whisking well. Place in the fridge to cool until ready to use.
  4. Begin assembling your salad by first placing your arugula in a bowl. When your corn has cooled, cut it off the cob and place in the same bowl as the arugula. Add your cut tomatoes. Pour dressing over and toss to combine.
  5. Serve immediately or place in the fridge for at least 30 minutes before serving.
  6. ENJOY!
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Kevin
October 19, 2021
So delicious!