Corn and Arugula Salad

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.

Yield: 6 servings
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Nutritional Information

Amount per serving
  • Calories: 191
  • Calories from fat: 52%
  • Protein: 4.4g
  • Fat: 11g
  • Saturated fat: 1.4g
  • Carbohydrate: 24g
  • Fiber: 5g
  • Sodium: 268mg
  • Cholesterol: 0.0mg

Ingredients

  • 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

Preparation

  1. 1. In a small bowl, whisk vinegar, shallots, mustard, and salt until thick and emulsified. Gradually whisk in olive oil.
  2. 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. 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. 4. Pour dressing over the arugula mixture and gently mix to coat. Sprinkle salad with crushed coriander seeds.
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