Roasted Corn and Arugula Salad

August 19, 2016

Did you have a chance to check out my recent post about picnics? This salad was the star of the show that day (and several days since). I love arugula and think it’s spicy flavor paired with the sweet crunch of corn make a perfect match. This has become my go-to dish to take to parties or to serve as a quick meal, recently.


One would think that because I am always in the kitchen, that I always have something on hand for lunch but that’s not entirely true. There are days when I’m not cooking but doing work on the computer or running errands, instead and it’s those days when I feel like I have nothing to eat! Enter: this Roasted Corn and Arugula Salad, I can’t say how much I love it enough.


So, let’s talk about corn. It is extremely important to buy organic corn. Corn is big culprit for containing GMOs especially because it is used so widely in our diets. Corn, like soybeans is used to make so many processed foods that it is grown in very large amounts and commonly contains genetically modified organisms. I’m so thankful that we have a farm, here in Nashville that grows organic corn but if you don’t have access to local corn, you can buy it frozen at the grocery store. Whenever you cook with frozen corn, you will just need to defrost it prior to using it in a recipe.


For this recipe, depending on the season, I will either grill corn on the cobb or char frozen corn in a sauté pan. Whichever way you choose, it’s sure to be delicious.

Roasted Corn and Arugula Salad

Category: Recipes

Roasted Corn and Arugula Salad


  • 1 5 oz. bag arugula
  • 1 cup cherry tomatoes, halved
  • ½ red onion, minced
  • 1 cup corn
  • ½ cup pepitas
  • 2 tsp sea salt
  • 2 tsp black pepper
  • 1 tbsp. olive oil
  • juice from one lemon


  1. In a sauté pan, set to high heat, spread corn into an even layer and cook for 10 minutes. Stir, if corn has charred then it is finished. If not, allow to cook a few minutes longer. Allow to cool for 5 minutes.
  2. In a large bowl, toss tomatoes, onion, pepitas, salt, pepper, olive oil, and lemon juice.
  3. Once corn has cooled a bit, pour it into the salad and toss. Serve immediately or store in refrigerator.

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