Corn and Arugula Salad with Tomatoes and Blue Cheese

This light and fresh summer salad is made with corn, arugula, tomatoes, tangy vinaigrette, and creamy blue cheese! It’s colorful, tasty, and will surely impress your family and friends any time you serve it.

An oval serving tray filled with a colorful corn salad with a small dish of vinaigrette on the side.

This corn and arugula salad screams summer! Between the abundance of ripe cherry tomatoes, peak-season summer corn, and creamy blue cheese, this recipe will become your go-to every time you hit the farmers’ market.

This flavorful salad makes for great a backyard BBQ side dish or potluck salad. Top it with Oven-Roasted BBQ Salmon or serve alongside Sweet and Sticky Oven-Baked BBQ Ribs to make it a full meal.

Ingredients You’ll Need:

All you need to make this salad is 8-simple ingredients: corn on the cob, tomatoes, arugula, blue cheese dijon mustard, vinegar, olive oil, chives or shallot.

two corn on the cob, a bowl of blue cheese, cherry tomatoes in a carton, a bowl of arugula.

Recipe Steps:

Step 1. Cook the Corn

The corn for this salad can be baked or grilled. Bake it in the oven with the husks on or shuck the corn and grill it on a grill pan or BBQ until slightly charred. Use a sharp knife to cut the corn from the cob.

left: four corn on the cob on a baking tray. right: a bowl of corn salad ingredients.

Step 2. Make the Dressing

Whisk together the dressing ingredients in a small bowl. This vinaigrette is very riff-able, you can switch up the type of vinegar or add in a little lemon juice or honey if you see fit.

a close up image of a corn salad with arugula, blue cheese, halved cherry tomatoes and chives.

Step 3. Toss and Serve

Toss the corn, tomatoes and arugula with the dressing. Crumble in the blue cheese, season with salt and pepper and serve!

Check Out More Delicious Summer Salads:

I love to hear from readers and always do my best to respond to each and every comment. If you make this recipe be sure to leave a comment and/or give it a rating! Don’t forget to follow along on Pinterest, Facebook, and Instagram for all the latest updates!

An oval serving tray filled with a colorful corn salad with a small dish of vinaigrette on the side.

Corn and Arugula Salad with Tomatoes and Blue Cheese

This light and fresh summer salad is made with corn, arugula, tomatoes, tangy vinaigrette, and creamy blue cheese! It's colorful, tasty, and will surely impress your family and friends any time you serve it.
5 from 3 votes
Print Pin Rate
Prep Time: 20 minutes
Cook Time: 30 minutes
Servings: 4
Calories: 245kcal

Ingredients

Salad:

  • 6 ears corn
  • 2 heaping cups arugula
  • 2 cups cherry tomatoes halved
  • 4 oz blue cheese, goat cheese or feta crumbled into bite-sized pieces
  • salt and freshly cracked pepper

Dressing:

  • 3 tbsp red wine vinegar
  • 1 tbsp dijon mustard
  • 1 small shallot minced, or 2 tbsp minced chives
  • 1/4 c olive oil

Instructions

  • Preheat the oven to 350 F. Place the corn, husk and all in the oven on a sheet tray and bake for 30 minutes. Remove from the oven, let cool then shuck the corn and cut the kernels from the cob.
  • To make the dressing whisk together the shallot, dijon, and vinegar then slowly stream in the olive oil. Season with salt and pepper then set aside.
  • Put the corn kernels, arugula, tomatoes, and blue cheese in a large bowl. Toss with the dressing. Season with salt a freshly cracked pepper and serve immediately!

Notes

The corn can be cooked up to three days ahead to save time with this recipe. Keep the husks on and store in the refrigerator. 
 

Nutrition

Calories: 245kcal | Carbohydrates: 6g | Protein: 7g | Fat: 22g | Saturated Fat: 7g | Cholesterol: 21mg | Sodium: 451mg | Potassium: 293mg | Fiber: 1g | Sugar: 3g | Vitamin A: 818IU | Vitamin C: 19mg | Calcium: 174mg | Iron: 1mg
Did you make this recipe?Share a picture on Instagram and tag me: @Craving_California and use the hashtag: #CravingCalifornia!

Similar Posts

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating




2 Comments