Golden Corn Salad with Fresh Basil

Golden Corn Salad with Fresh BasilRecipe
Photo: John Autry; Styling: Mindi Shapiro Levine


4 servings (serving size: 2 1/4 cups)
Total time: 1 Hour, 11 Minutes

Recipe from

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Recipe Time

Total: 1 Hour, 11 Minutes

Nutritional Information

Calories 337
Fat 16.5 g
Satfat 4.7 g
Monofat 8.9 g
Polyfat 2.4 g
Protein 10 g
Carbohydrate 43.2 g
Fiber 6.8 g
Cholesterol 11 mg
Iron 2.2 mg
Sodium 376 mg
Calcium 131 mg


8 ounces small yellow Finnish potatoes or small red potatoes
3 cups fresh corn kernels (about 4 ears)
2 cups assorted tear-drop cherry tomatoes (pear-shaped), halved
1 1/2 cups chopped red bell pepper
1/4 cup minced shallots
3 tablespoons white balsamic vinegar
1 tablespoon Dijon mustard
1/2 teaspoon kosher salt
1/4 teaspoon black pepper
3 tablespoons extra-virgin olive oil
6 cups arugula, trimmed
1/2 cup torn fresh basil leaves
2 ounces goat cheese, sliced


1. Place potatoes in a small saucepan; cover with water. Bring to a boil; cook 11 minutes or until tender. Drain and chill. Cut potatoes in half lengthwise. Combine potatoes, corn, tomatoes, and bell pepper in a large bowl.

2. Combine shallots and next 4 ingredients (through black pepper) in a small bowl, stirring with a whisk. Slowly pour oil into shallot mixture, stirring constantly with a whisk. Drizzle over corn mixture; toss well. Add arugula; toss. Sprinkle with basil; top evenly with goat cheese.