A fresh and smokey salad with charred corn, juicy tomatoes, peppery arugula, and creamy feta — the perfect side dish for any summer meal.
Ingredients
2 ears of corn, husked
1 pint cherry or grape tomatoes, halved
2 cups fresh arugula
1/2 cup crumbled feta cheese
2 tbsp olive oil
1 tbsp balsamic vinegar
1 tsp Dijon mustard
Salt & pepper to taste
1 tbsp fresh basil, chopped
1 tbsp honey (optional for sweetness)
Instructions
Prep and Grill the Corn: Preheat your grill to medium-high heat. Brush the corn with olive oil and season with salt and pepper. Place the husked corn on the grill and cook, turning occasionally, for 10–12 minutes until lightly charred and tender. Remove from heat and let cool slightly before slicing off the kernels.
Prepare the Dressing: In a small bowl, whisk together olive oil, balsamic vinegar, Dijon mustard, honey (optional), salt, and pepper.
Assemble the Salad: In a large bowl, combine the grilled corn kernels, halved tomatoes, and fresh arugula. Drizzle the dressing over the salad and toss gently to combine.
Top with Feta: Sprinkle crumbled feta cheese on top of the salad and garnish with fresh basil. Serve immediately.
Chef Paddy’s Tips
If you don’t have a grill, you can easily char the corn on a grill pan or under a broiler.
For a little extra flavor, try adding a squeeze of fresh lime juice over the salad before serving.
Try adding avocado or grilled chicken to make this a more substantial meal.
For a sweeter dressing, add an extra teaspoon of honey or maple syrup.
