This corn and arugula salad with tomatoes and blue cheese screams summer to me! There’s nothing quite like the flavor of sweet corn and tomatoes when they’re in season. Blue cheese can be a polarizing ingredient if you’re not a fan switch it to goat cheese or feta.
How to cook corn on the cob:
There are a few different ways to cook corn. And let me first just say that if your corn is very fresh and sweet go ahead and slice it right off the cob raw and into your salad. Raw corn is delicious!
If I don’t already have a grill going my favorite way to cook corn is to put it in the oven, husks and all for 30 minutes at 350. The corn will steam perfectly inside the husk. Let the corn cool for 10 minutes then remove the husk and silk.
What type of blue cheese should you use?
There are a few different types of blue cheese you can use for this salad. Or as I stated above you can totally use feta or goats cheese.
Roquefort is what I used. It’s made from sheep’s milk. I like it because the flavor is mild, tangy and it crumbles nicely while still being slightly moist.
Gorgonzola is another very nice blue cheese and it’s probably the easiest to find at the supermarket. One tip- stay away from the pre-crumbled stuff though. It’s really dry and flavorless and often has added chemicals to keep it from clumping together, yuck!
Danish Blue is great because it crumbled nicely and has a very mild blue cheese flavor.
A tip for working with soft cheeses:
It’s important that the cheese holds it’s shape in the salad, you want nice big crumbles. If the cheese is to warm it can melt into the salad with while still delicious it has an unpleasant look to it. Roquefort especially can have this problem since it is so moist. To prevent your cheese from melting, crumble it first into nice big pieces and place onto a parchment lined sheet tray, then put the sheet tray in the freezer for 5-10 minutes to help it set. When you’re ready to assemble the salad add the chilled blue cheese in right at the last second. Even if it’s slightly frozen it will defrost very quickly once it’s mixed with the other ingredients.
Corn and Arugula Salad with Tomatoes and Blue Cheese
- 4 ears corn
- 2 handfuls arugula
- 2 cups cherry tomatoes, sliced in half
- 4 oz blue cheese, crumbled into bite sized pieces
- salt and freshly cracked pepper
- 1/4 c olive oil
- 3 tbsp red wine vinegar
- 1 tbsp dijon mustard
- Pre-heat the oven to 350. 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 kernals from the cob.
- Put the corn kernels, arugula, tomatoes and blue cheese in a large bowl. Fill a small jar with the dressing ingredients and give it a good shake until combined. Toss the dressing with the corn mixture. Season with salt a freshly cracked pepper and serve immediately!
If you love corn and arugula salad with tomatoes and blue cheese check out more great summer salads →
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