Cotija-Lime Corn Salad with Arugula & Tomatoes

Cotija-Lime Corn Salad

with Arugula & Tomatoes

20 MIN
$12.99 2 Servings
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From the Test Kitchen

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).
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Dietary Information

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Vegetarian
  • Nutrition
    PER SERVING
  • Calories
    310 Cals (est.)
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fresh
ingredients
Cotija-Lime Corn Salad with Arugula & Tomatoes
Title
  • 2 oz Arugula
  • 2 ears Corn
  • 4 oz Grape Tomatoes
  • 2 Scallions
  • 1 Lime
  • 2 cloves Garlic
  • 2 Tbsps Grated Cotija Cheese
  • 2 Tbsps Mayonnaise
  • 2 Tbsps Raw Pepitas
step-by-step
instructions
1 Prepare the ingredients & make the dressing

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.

2 Cook the corn & serve your dish

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

1 Prepare the ingredients & make the dressing

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.

2 Cook the corn & serve your dish

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!

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