Corn & Arugula Salad with Balsamic Marinated Tomatoes
Fourth of July

Corn & Arugula Salad

with Balsamic Marinated Tomatoes

15 MIN
$17.99 2-4 Servings
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From the Test Kitchen

For this vibrant summer salad, you'll sauté corn with a bit of Calabrian chile paste for a kick of heat, then toss it with arugula, parmesan, and tomatoes marinated in a balsamic-honey dressing.
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Dietary Information

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Vegetarian Nutritionist's Pick
  • Nutrition
    PER SERVING
  • Calories
    210 Cals (est.)
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fresh
ingredients
Corn & Arugula Salad with Balsamic Marinated Tomatoes
Title
  • 4 oz Arugula
  • 2 ears Corn
  • 4 oz Grape Tomatoes
  • 1 Tbsp Balsamic Vinegar
  • 2 tsps Honey
  • ¼ cup Grated Parmesan Cheese
  • 1½ tsps Calabrian Chile Paste
step-by-step
instructions
1 Prepare the ingredients & marinate the tomatoes

Wash and dry the fresh produce. Remove any husks and silks from the corn; cut the kernels off the cobs. Halve the tomatoes. In a large bowl, whisk together the honey and vinegar. Add the halved tomatoes and a drizzle of olive oil; season with salt and pepper. Stir to combine. Set aside to marinate, stirring occasionally, at least 10 minutes.

2 Cook the corn & serve your dish

In a medium pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the corn kernels in an even layer. Cook, without stirring, 3 to 4 minutes, or until lightly browned and softened (be careful, as the corn may pop as it cooks). Turn off the heat; stir in as much of the chile paste as you’d like, depending on how spicy you’d like the dish to be, until combined. To the bowl of marinated tomatoes, add the arugula, half the parmesan, and half the cooked corn; toss to combine. Serve the salad topped with the remaining cooked corn and remaining parmesan. Enjoy!

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Corn & Arugula Salad

1 Prepare the ingredients & marinate the tomatoes

Wash and dry the fresh produce. Remove any husks and silks from the corn; cut the kernels off the cobs. Halve the tomatoes. In a large bowl, whisk together the honey and vinegar. Add the halved tomatoes and a drizzle of olive oil; season with salt and pepper. Stir to combine. Set aside to marinate, stirring occasionally, at least 10 minutes.

2 Cook the corn & serve your dish

In a medium pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the corn kernels in an even layer. Cook, without stirring, 3 to 4 minutes, or until lightly browned and softened (be careful, as the corn may pop as it cooks). Turn off the heat; stir in as much of the chile paste as you’d like, depending on how spicy you’d like the dish to be, until combined. To the bowl of marinated tomatoes, add the arugula, half the parmesan, and half the cooked corn; toss to combine. Serve the salad topped with the remaining cooked corn and remaining parmesan. Enjoy!

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