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–+ servings
assembled corn and arugula salad on large serving dish.
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Corn Arugula Salad

This salad is so vibrant and delicious, with crispy grilled corn, feta cheese, cherry tomatoes, avocado and peppery arugula. Amazing!
Course Salad
Cuisine Middle Eastern
Diet Halal, Vegetarian
Prep Time 20 minutes
Cook Time 10 minutes
Servings 6 people
Calories 291kcal
Author Farah Abumaizar

Ingredients

For the dressing:

  • 3/4 cup buttermilk ( I used laban drink) 180 ml
  • 1/4 cup olive oil
  • 2 limes, juiced
  • 2 teaspoon honey
  • 1 small garlic clove
  • 1/2 teaspoon salt
  • pinch each black pepper, paprika powder, cumin powder
  • 2 cups cilantro (coriander) (1 bunch)

For the salad:

  • 1 tablespoon olive oil
  • 1 large can corn kernels, drained, rinsed, and patted dry 400g, 14.5oz
  • pinch of salt and black pepper
  • 1/2 box arugula leaves about 2 cups
  • 1 cup cherry tomatoes, halved
  • 2 avocados, cubed
  • 2 green onions, sliced
  • 100 g feta cheese cubes 1 cup, 4oz

Instructions

For the salad dressing:

  • Add all the ingredients for the dressing to a high powered blender, and blend until smooth and creamy. Store in the fridge until ready to use.

To grill the corn and assemble the salad:

  • Place a large skillet on medium high heat and add the tablespoon of olive oil. Once hot, add the drained, dry corn in a single layer. Sprinkle with salt and pepper.
  • Cook, stirring occasionally, for anywhere between 8-12 minutes, until some of the kernels are deep golden brown, then transfer to a plate to cool.
  • In a large serving platter, distribute the arugula leaves, cherry tomatoes, avocado cubes, green onions, feta cheese and the grilled corn.
  • Right before serving, drizzle with the dressing and enjoy! You'll have leftover dressing, it'll keep in the fridge for 3-4 days and tastes so good as a dipping sauce or with any other salads.

Video

Notes

Ingredient notes:
  • Laban drink or buttermilk gives the dressing a tangy, creamy flavor, but plain kefir or thinned yogurt will also work well.
  • Fresh lime juice adds brightness to the dressing; lemon juice can be substituted if needed.
  • Fresh coriander (cilantro) gives the dressing its vibrant flavor and color. If you’re sensitive to cilantro, you can use a mix of parsley and cilantro.
  • Make sure to drain and pat the corn very dry before cooking so it caramelizes instead of steaming.
  • Arugula adds a peppery flavor to the salad, but mixed greens, baby spinach, or romaine can also be used.
Important recipe tips:
  • Use a large skillet and avoid overcrowding the corn so it develops deep golden brown spots.
  • Let the corn sit undisturbed for short periods while cooking to encourage better charring.
  • Let the grilled corn cool slightly before assembling the salad so the arugula stays crisp.
  • Add the avocado and dressing right before serving for the freshest texture and appearance.
  • If using frozen corn, thaw it fully and dry it very well before cooking.
Storing leftovers:
  • Store leftover salad and dressing separately whenever possible for the best texture.
  • The dressing will keep in an airtight container in the fridge for 3–4 days.
  • Leftover salad is best enjoyed within 1 day.
  • Avocado may brown slightly as it sits, so freshly added avocado is ideal.
  • Extra dressing is delicious used as a dip, sandwich spread, or drizzled over roasted vegetables or grilled meats.

Nutrition

Calories: 291kcal | Carbohydrates: 14g | Protein: 5g | Fat: 26g | Saturated Fat: 6g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 16g | Cholesterol: 18mg | Sodium: 427mg | Potassium: 494mg | Fiber: 6g | Sugar: 5g | Vitamin A: 752IU | Vitamin C: 21mg | Calcium: 142mg | Iron: 1mg