Currently, we cannot ship wine to Alaska Provide your email address and we will notify you when that changes.
This colorful salad gets a bit of Mexican flair from charred corn and a creamy cotija-lime dressing, similar to the rich, bright flavors of classic elote (or street corn).
CLICK FOR RECIPE CARD
Please note nutritional information, including ingredients and allergens, may differ from above based on your location. Location-specific nutritional information is available for viewing upon subscribing, or by logging in if you are already a subscriber.
Wash and dry the fresh produce. Remove any husks and silks from the corn; cut the kernels off the cobs. Halve the tomatoes. Peel 2 cloves of garlic; using a zester or the small side of a box grater, finely grate into a paste. Thinly slice the scallions. Halve the lime crosswise; squeeze the juice into a large bowl. Add the mayonnaise, cotija, and as much of the garlic paste as you’d like. Season with salt and pepper; stir to combine.
In a large 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 charred (be careful, as the corn may pop as it cooks). Add the sliced scallions; season with salt and pepper. Cook, stirring frequently, 1 to 2 minutes, or until softened. Turn off the heat. To the bowl of dressing, add the halved tomatoes, arugula, and cooked corn. Toss to combine. Taste, then season with salt and pepper if desired. Serve the salad topped with the pepitas. Enjoy!
Tips from Home Chefs