Summer Corn and Arugula Salad

August 09, 2024By Rex Marketing & CX Team

Bowl of arugula and corn salad with lemon-oil dressing, almonds, and fork on a white napkin

Summer Corn and Arugula Salad

Name: American Vinegar Works Summer Corn and Arugula Salad
Prep time: 22 min
Cook time: 7 min
Total time: 22 min
Yield: 2–4 People
Cuisine: Modern American
Ingredients: 2 fresh corn cobs; ½ cup grated parmesan (gently packed); Juice from 1 lemon freshly squeezed; ¼ cup of AVW Extra Virgin Olive Oil; ½ teaspoon of sea salt; Black pepper to taste; 1/3 cup of almond slices toasted and unsalted; 5 ounces of arugula

Seasonal eating is the best eating so I would suggest you save this recipe for when you can get fresh, sweet corn. Ideally corn you shuck yourself for freshness.

With relatively few ingredients this salad punches above its weight by bringing in the sweetness of summer corn, slight bitter green of arugula, and the brightness of our oil and lemon dressing. Toasted almond slices add texture to the corn kernel crunch.

This recipe features our Organic California Extra Virgin Olive Oil, opens in a new tab.

Which vinegar to use, and why

Sweet corn and peppery arugula both want fruit acid. Wild blueberry cider vinegar bridges them. We use Wild Blueberry Apple Cider Vinegar here. It is slow-fermented and aged in oak at our mill in Worcester, Massachusetts, which is why it seasons the dish rather than just souring it.

Make it ahead and keep it

Dress it just before serving. Once the leaves are coated they soften quickly, so make the dressing ahead and combine at the table.

What to cook next

Try Halloumi Salad with Mint Dressing, or browse all our vinegar recipes. If you have not cooked with craft vinegar before, a mini bottle sampler set lets you taste across the range before committing to a full-size bottle. Orders over $85 ship free within the contiguous US.

American Vinegar Works Summer Corn and Arugula Salad

American Vinegar Works

Servings

2–4 People

Prep Time

15 minutes

Cook Time

7 minutes

Cuisine

Modern American

Ingredients

2 fresh corn cobs
½ cup grated parmesan (gently packed)
Juice from 1 lemon freshly squeezed
¼ cup of AVW Extra Virgin Olive Oil
½ teaspoon of sea salt
Black pepper to taste
1/3 cup of almond slices toasted and unsalted
5 ounces of arugula

Directions

Set large pot of water to boil and shuck your corn.
Once water is boiling add corn, put the lid on the pot and boil for 7 minutes.
Grate your parmesan. Freshly grated works best because these fine strands ‘melt’ into the salad and coat the arugula leaves nicely without clumping.
Whisk olive oil, vinegar, salt, and pepper together. This dressing may be a bit tarter than you might use in another salad but the sweetness of the corn, parmesan and almonds should balance your salad once assembled.
Carefully slice the kernels from the corn cob. Doing so with the corn flat on a cutting board (as opposed to slicing down a standing corn cob) is the better option—slicing the standing corn cob tends to make the kernels fly everywhere and make a mess.
Dress arugula with dressing, almonds, and parmesan in a large bowl. Mix well. Add the corn kernels and mix again carefully so as not to press/squeeze the corn too much.
Serve as a starter or side salad.