Go Back
–+ servings
Print Recipe
5 from 2 votes

Arugula Corn Salad (So Easy, So Delicious!)

This fresh, simple Arugula Corn Salad is a summer favorite with peppery greens tossed with lemon and olive oil, then topped with sweet corn, shaved parmesan, and buttery toasted pine nuts. It’s light, flavorful, and ridiculously easy!
Prep Time20 minutes
Cook Time5 minutes
Total Time25 minutes
Course: Salad, Side Dish
Cuisine: American
Keyword: Arugula Corn Salad, Easy Salad Recipe, Ridiculously Easy Salad, Summer Salad, Summer Salads
Servings: 6
Calories: 189kcal
Author: Chris Scheuer

Ingredients

  • 6 cups baby arugula lightly packed (about 5 ounces or 142g)
  • 4 ears fresh corn cooked and cut from the cob (check out our easy microwave method)
  • 1 teaspoon butter I use salted
  • ⅓ cup pine nuts
  • juice of ½ lemon more to taste
  • 2-3 tablespoons good quality extra virgin olive oil more to taste
  • ½ cup shaved or grated Parmesan we love Parmigiano Reggiano
  • flaky sea salt to taste (We love Maldon.)
  • freshly ground black pepper to taste
US Customary - Metric

Instructions

For the corn:

  • Prepare the corn using this easy microwave method, or your preferred technique. Cut the kernels off the cob and set aside.

For the pine nuts:

  • In a small skillet, melt the butter over medium heat until it begins to sizzle a bit.
  • Add the pine nuts and stir, then immediately reduce the heat to low. Cook, stirring frequently, until golden and fragrant.
  • Transfer to a paper towel-lined plate to cool.

For the salad:

  • Place the arugula in a large serving bowl.
  • Drizzle with olive oil (2-3 tablespoons) and squeeze the juice of ½ a lemon over the greens.
  • Rub a good pinch of flaky sea salt between your fingers over the salad and add a few grinds of pepper. Toss gently to coat.
  • Taste one of the leaves and adjust with more lemon juice, oil, or more salt and pepper, if needed.
  • Top the arugula with the corn and drizzle lightly with a bit more olive oil.
  • Add the shaved parmesan and top with the butter toasted pine nuts.

To serve:

  • Serve immediately. I usually give the salad a little toss before serving.

Nutrition

Calories: 189kcal | Carbohydrates: 14g | Protein: 6g | Fat: 14g | Saturated Fat: 3g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 6g | Trans Fat: 0.03g | Cholesterol: 9mg | Sodium: 166mg | Potassium: 296mg | Fiber: 2g | Sugar: 4g | Vitamin A: 682IU | Vitamin C: 7mg | Calcium: 108mg | Iron: 1mg