Description
A refreshing salad featuring charred corn and peppery arugula, topped with cherry tomatoes and red onion, drizzled with olive oil and balsamic vinegar.
Ingredients
Scale
- 2 cups fresh corn kernels (about 2 ears of corn)
- 4 cups arugula
- 1 cup cherry tomatoes, halved
- 1/2 cup red onion, thinly sliced
- 3 tablespoons extra virgin olive oil
- 2 tablespoons aged balsamic vinegar
- Salt and pepper to taste
Instructions
- Grill the corn on medium-high heat for 10-15 minutes, turning occasionally until charred. Let cool slightly before removing kernels.
- In a large bowl, combine arugula, cherry tomatoes, red onion, and grilled corn.
- Drizzle olive oil and balsamic vinegar over the salad; toss gently to mix.
- Season with salt and pepper to taste.
- Serve immediately or chill before serving.
Notes
- For added flavor, consider adding feta cheese or avocado.
- Can be made in advance and stored in the refrigerator for a few hours before serving.
- Adjust the level of char on the corn based on your preference.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: Grilling
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 180
- Sugar: 3g
- Sodium: 50mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 4g
- Protein: 4g
- Cholesterol: 0mg