When corn starts popping up at the farmers markets it makes me so excited for summer. To me there is nothing better than grilled corn on the cob. This salad is perfect for a hot summer day and it hits all the deliciousness of a salad. Crunchy grilled corn, creamy avocado fan peppery arugula nothing better.
- It goes with just about anything
- It’s easy to make ahead
- Because this is a corn salad without mayo, it’s safe to serve (and tastes fab) at room temperature
- It can easily be scaled to any quantity – a huge party favorite
- It tastes like a warm, sunny day served on a plate.
Likewise, in the realm of easy, healthy side dishes you can add to your weeknight dinner rotation!
All you need is :
- fresh arugula
- corn on the cob
- ripe avocado
- olive oil, salt and pepper
- lemon
- shallot
- pepperchini brine – or red wine vinegar
- dried oregano
Simple yet so delicious and a crowd favorite. I hope you enjoy this as much as I do. Tag me @chefdaniellechristy if you try! Happy cooking XOXO
Grilled Corn, Avocado and Arugula Salad
Description
Crunchy grilled corn, creamy avocado fan peppery arugula the perfect summer salad
Ingredients
Instructions
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Preheat the grill to medium (about 400 degrees F). Rub the corn with olive oil and sprinkle with salt and pepper. Grill the corn for 7 minutes, turning every few minutes, until ears are lightly browned. Remove from the grill and let cool.
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Carefully cut the kernels from the cob and transfer them to a large mixing bowl. Add the arugula and avocado.
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In a small bowl, stir together the lemon juice, zest, pepperchini brine, oregano , olive oil, shallot, salt, pepper, and dijon . Pour over the salad and toss to combine. Serve at room temperature.
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summer salad, corn recipes, easy salads , bbq sides
