Corn and Arugula Salad

Corn and Arugula Salad Recipe
James Carrier
NOTES: To cut kernels off ears of corn, pull off husks and silks; rinse ears. Hold each upright in a deep bowl; cut off kernels close to cob. Crush coriander seeds (step 3) up to 2 days ahead; store in a zip-lock plastic bag at room temperature. Make dressing (step 1) up to 1 day ahead; cover and chill. Prepare the vegetables and mix the salad (step 2) up to 4 hours ahead; cover and chill.


6 servings

Recipe from


Nutritional Information

Calories 191
Caloriesfromfat 52 %
Protein 4.4 g
Fat 11 g
Satfat 1.4 g
Carbohydrate 24 g
Fiber 5 g
Sodium 268 mg
Cholesterol 0.0 mg


1/4 cup cider vinegar
3 tablespoons minced shallots
2 teaspoons Dijon mustard
1/2 teaspoon salt
1/4 cup olive oil
4 cups fresh corn kernels (from 4 or 5 ears; see notes)
12 ounces radishes, rinsed, trimmed, and thinly sliced
5 ounces baby arugula leaves (about 8 cups), rinsed and crisped
2 teaspoons coriander seeds


1. In a small bowl, whisk vinegar, shallots, mustard, and salt until thick and emulsified. Gradually whisk in olive oil.

2. In a 3- to 4-quart pan over high heat, bring 2 quarts of water to a boil. Add corn kernels and cook for 1 minute; drain, rinse with cold water until cool, and drain again. In a large bowl, combine corn, radishes, and arugula.

3. In a mortar, lightly crush coriander seeds (or place seeds in a zip-lock plastic bag and crush with a mallet or rolling pin).

4. Pour dressing over the arugula mixture and gently mix to coat. Sprinkle salad with crushed coriander seeds.