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Fresh Corn & Arugula Salad

Total Time

Prep: 20 min. Grill: 10 min. + cooling


6 servings

This fresh-tasting salad is known as Aunt Pammy's salad in my family. It's so colorful that it will take center stage. — Pamela Damm, South Beloit, Illinois
Fresh Corn & Arugula Salad Recipe photo by Taste of Home


  • 1/2 cup olive oil
  • 1/4 cup balsamic vinegar
  • 3 tablespoons minced fresh basil
  • 1 teaspoon chopped shallot
  • 1 teaspoon minced fresh rosemary
  • 1 teaspoon lemon juice
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • SALAD:
  • 2 ears fresh corn, husked
  • 1 teaspoon olive oil
  • 8 cups fresh arugula or baby spinach
  • 4 plum tomatoes, quartered
  • 1/4 cup pecan halves, toasted
  • 1/4 cup shaved Parmesan cheese


  1. In a small bowl, whisk vinaigrette ingredients until blended.
  2. Brush corn with oil; grill, covered, over medium heat or broil 4 in. from heat 8-10 minutes or until corn is crisp-tender and browned, turning occasionally. When cool enough to handle, cut corn off cobs and place in a large bowl.
  3. Add arugula, tomatoes and pecans to corn. Drizzle with half of the vinaigrette; toss to coat. Top with cheese; serve immediately. Cover and refrigerate remaining vinaigrette for later use.

Nutrition Facts

1-1/2 cups: 171 calories, 14g fat (2g saturated fat), 2mg cholesterol, 120mg sodium, 9g carbohydrate (3g sugars, 2g fiber), 4g protein. Diabetic Exchanges: 2-1/2 fat, 1/2 starch.

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