Arugula, Corn and Herb Salad

By Martha Rose Shulman

Published August 19, 2012

  • Andrew Scrivani for The New York Times
Media 1 of 1
Total Time
15 minutes
Rating
5(237)
Comments
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Corn, lightly steamed and cut off the cob, is terrific in salads. It goes very nicely with arugula, the sweet corn providing a beautiful contrast to the pungent salad green. Although we don’t think of corn as a nutritional powerhouse, it’s a good source of several nutrients, including thiamin (vitamin B1), pantothenic acid (vitamin B5), folate, dietary fiber, vitamin C, phosphorus and manganese. A cup of corn supplies 19 percent of the recommended daily dose of folate, and about a quarter of the daily value for thiamin.

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Ingredients

Yield:4 to 6 servings

  • 1 large ear of corn

  • 6 ounces baby arugula, washed and spun dry

  • 2 tablespoons chopped or slivered fresh herbs, like basil, tarragon, chives, parsley, marjoram

  • 1 ounce shaved Parmesan

  • 1 tablespoon sherry vinegar

  • 1 teaspoon balsamic vinegar

  • ½ teaspoon Dijon mustard

  • 1 small garlic clove, puréed (optional)

  • Salt and freshly ground pepper

  • ¼ cup extra virgin olive oil

  • 2 medium-size ripe tomatoes, cut in wedges

Ingredient Substitution Guide
Nutritional analysis per serving (4 to 6 servings)

10 grams carbs; 3 milligrams cholesterol; 142 calories; 7 grams monounsaturated fat; 1 gram polyunsaturated fat; 2 grams saturated fat; 11 grams fat; 2 grams fiber; 266 milligrams sodium; 4 grams protein; 3 grams sugar

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Steam the corn until tender, 4 to 5 minutes. When it is cool enough to handle, cut the kernels from the cobs.

  2. Step 2

    Combine the corn, arugula, herbs and Parmesan in a salad bowl. In a small bowl or measuring cup, whisk together the sherry vinegar, balsamic vinegar, Dijon mustard, garlic, salt, pepper and olive oil.

  3. Step 3

    Just before serving, toss the salad with the dressing. Garnish with the tomato wedges and serve.

Tip

  • Advance preparation: You can prepare the salad ingredients and dressing several hours before tossing the salad.

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Ratings

5 out of 5
237 user ratings
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Comments

Eleanor

This salad was delicious. It literally tastes like summer. I used red leaf lettuce and even more herbs than the recipe called for. I topped it with the Grilled Sesame Lime Chicken Breasts from Melissa Clark, it was a perfect dinner

Condiment queen

Great, easy, versatile. Will add avocado and grilled chicken next time.

Mary

Delish! Boiled the corn instead of steaming; was just easier to do it like that. I used cherry tomatoes cut in half instead of normal tomatoes. I like the sweeter taste of the cherries while I wait for local tomatoes to be in season. Doubled the corn used (2 ears), and almost doubled the Parmesan (cheeeese). The dressing was too oily. I’d cut the oil by half next time (or double the other ingredients and keep 1/2 c. of oil). Goes great with anything really. Such fresh yumminess!

Mrs. Whitsker

There’s nothing like freshly picked corn in season, so I have it a lot, from July-September. This salad—as written!—is delicious, and it’s a great way to add some greens into your dinner if you’re having corn anyway, without making a whole separate salad dish!

Carol

We really enjoyed this salad, even the next day when the arugula was kind of wilted from sitting in the dressing overnight. I always try to follow the recipe exactly the first time around, but as usual life got in the way! I subbed regular arugula for baby, just chopped it a bit. Also, I briefly boiled the corn instead of steamed. Then I accidently used a tablespoon of balsamic vinegar instead of a teaspoon and subbed white wine vinegar for sherry vinegar. It was still great.

condiment queen

Added shrimp and avocado as well as a few different types of lettuce to make this a hearty main dish salad. Seems very flexible.

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