Prep Time
25 min
Yields
4 - 6 servings
Tender kernels of corn and peppery arugula are tossed in a homemade cilantro-lime dressing.
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ingredients
Cilantro-Lime Dressing
Juice of 2 limes
¼
cup chopped fresh cilantro
¼
cup grapeseed oil
2
tbsp sour cream
Kosher salt and freshly ground black pepper
Arugula-Corn Salad
2
ear corn, shucked
5
ounce baby arugula
1
red bell pepper, chopped
1
cup grape tomatoes, halved
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directions
Step 1
In a cruet, shake together the lime juice, cilantro, grapeseed oil, sour cream and some salt and pepper until creamy. Set aside until ready to serve the salad.
Step 2
Bring a large pot of water to a boil. Add the corn and cook until crisp-tender, about 5 minutes. Rinse under cold water to cool. Cut the kernels from the cobs.
Step 3
Combine the arugula, bell peppers, grape tomatoes and corn kernels in a large bowl. Add the dressing and toss to coat.