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.
Servings: 4 cups
Ingredients
- 2 ears of corn on the cob
- 4 cups of arugula
- 1/2 cup of crumbled feta
- 2-3 tablespoons of your favourite dressing
Instructions
- 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!
- 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.