Tuesday, 15 September 2015

Arugula Corn Salad

Growing up in Southern Ontario and now being close to Chilliwack, corn is something I look forward to in the summer.  Fresh sweet corn.  So much better than The Green Giant can offer.  Makes me think about parties in fields with raging fires and dozens of cobs of corn in massive pots.  Nothing tastes of summer like fresh corn.

This is a great summer salad, but I think I might try it all year.  Initially I though this is the perfect "man salad."  I know that sounds sexist but how many men do you know that get excited about salad?  Especially about making a salad? This is really limited thinking and goes back to my iceberg lettuce days as a kid.  This is a flavourful hearty salad, not to be confused with a bland weak salad.  Perfect to add to a  (Cuban) sandwich, pasta or hamburger meal that just needs good friend to lean on.


  • 3 cobs of corn husked
  • 3 bell peppers of various colours (red, orange, yellow)
  • Arugula (can use mixed greens in a pinch or to add)
  • 1/4 red onion sliced thin (less if you want, but it adds for sure)
  • Feta cheese (small container or big if you want)
  • Balsamic vinegar (drizzle over for dressing)
  • Olive oil (drizzle over for dressing and for corn and peppers)


  • Heat BBQ to medium - high heat
  • Husk the corn cobs, lightly rub in some olive oil and place on BBQ.  Turn corn every 3 minutes or so to browned in places.  This can take anywhere from 7-9 minutes depending on heat.  Take of heat, set aside to cool.  Then cut kernels off with a knife.  Put into a large serving bowl.

  • Cut peppers in half and take out the seeds.  Cover in a thin coat of olive oil.
  • Place peppers on BBQ cut side down for the first 3 minutes, then turn over for another 5-7 minutes until charred a little.  The charring is not burning; but extra flavour!
  • Cover in a bowl with plastic wrap over them to steam them - it makes the skin easier to peel off.  Wait about 10 minutes for the steam to do its job.  Now peel the skin of the peppers and chop into 1 cm squares.  Add to serving bowl.

Peeling skins

  • Add arugula - no stems
  • Add thinly sliced red onion (not a whole onion)
  • Crumble in feta cheese
  • Mix all ingredients together with your hands and refrigerate
  • Add balsamic vinegar (I used a strawberry one with surprisingly good results) and olive oil on top when ready to serve

This is a real crowd pleaser because there is so much great flavour.  I've found that people always want seconds of this salad.  That surprised me time and again!    This went excellent with my first blog post: Cuban sandwiches.  I'm also serving it with left over mushroom risotto.  Sometimes you can mix and match, just like socks ;)

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