Fresh ears of corn are one of my (many) favorite farmers’ market finds during the summer and fall months. Another one of my favorite things during this time of the year is to attend picnics and outdoor concerts.
This recipe was inspired by a Whole Foods’ salad* I would bring to summer picnics, outdoor concerts and other large group gatherings. I used to pay way too much for this salad at the deli counter at Whole Foods, but I couldn’t help myself – I loved the salad’s flavors as well as its contribution as a healthy side dish and its portability to pack in a cooler and bring to an outdoor event. So I decided to create my own version that is just as good but also saves me money and helps to support local farmers!
Whatever the occasion, I hope this salad will nourish your body with the joy of summer and the simplicity of healthy ingredients!
Summer Corn & Arugula Salad
Serves: 6 (as a side salad)
Prep Time: 15 minutes
Total Time: 1 hour+
- 5-6oz of baby arugula
- 5 fresh ears of corn, shucked, cooked, and kernels removed from the cob
- ½ large red onion or one small red onion, thinly sliced
- 1 Tbsp of EVOO
- 2 tsp of white wine vinegar or rice vinegar
- 2 tsp thyme (dried or fresh thyme)
- 1 tsp salt
- ½ tsp pepper
Let’s do this!
- Over medium-high heat, cook the shucked ears of corn in a large pot of water for about 10 minutes. While cooking, thinly slice the red onions and prep the dressing.
- In a large bowl, whisk together the EVOO, vinegar, thyme, salt and pepper. If desired, add more salt and pepper to taste.
- Once the corn is cooked and cooled enough to handle, cut the corn off of the cob.
- In a large bowl, combine the corn and arugula with the dressing.
- Enjoy this salad at room temperature or refrigerate for up to 3 days.
*I used the printed ingredient label from Whole Food’s corn and arugula salad to help me “recreate” this dish. I’m sure the portions of the ingredients I used to develop this recipe are not identical to Whole Foods’, however, the flavors produce a similar copycat 🙂
**I personally believe this salad tastes best when it is prepared one day prior to consuming. The longer it rests in the fridge, the longer it will have to marinate and absorb all of the flavors.