Recipe: Roasted Corn and Arugula Salad

Roasted corn and arugula salad is such a great peppery summer salad. The feta cheese adds some balance to the bite of the arugula; and the roasted corn adds some sweetness, too. Let’s get cooking this bright and fresh summer salad.

Ingredients

• 2 ears of corn on the cob
• about 4 cups of arugula
• 1/2 cup of crumbled feta cheese
• your favourite dressing (poppyseed for me!)

First, shuck your corn. Hey, for those of you who buy corn on the cob at the grocery store, do you shuck it right in the aisle? I think I’ve mentioned this before, but at our grocery store there is a big garbage bin where people will take turns standing around shucking their corn. Me, on this trip, I just brought it home.

Once your corn is shucked roast it on the BBQ for about 3 minutes per side (4 sides), turning every so often. You’re looking for a nice charred colour.

While the corn is cooking, wash and dry your arugula and then lay out on a flat serving dish. Top with the crumbled feta and get out your favourite dressing – for me, it’s poppyseed.

Then, once the corn is cooked, cut the corn off the cob and top on the salad and dress away with about 2-3 tablespoons of dressing. If you’re looking for dressing inspiration, you could try this cilantro vinaigrette, or this balsamic dijon dressing, too!

Doesn’t the corn just look so nice and bright next to the green arugula. I love eating beautiful and colourful food. Makes me feel so good.

Well, there you have it – a quick and easy summer time salad. Pair this roasted corn and arugula salad with a flat roasted chicken or even some BBQ chicken pizza. It’ll spice up any meal.

Take care and I’ll see you again soon!