This bright and zesty Corn and Arugula Salad is the perfect side for summer meals—fresh, peppery arugula gets tossed with smoky grilled corn and a tangy lime vinaigrette that comes together in seconds. It’s quick, flavorful, and pairs perfectly with these BBQ Chicken Skewers. Bonus: it works with canned corn too, so you can make it year-round.

Corn and Arugula Salad with Lime Vinaigrette ingredients:

Corn: Grilled corn is the star of this salad—sweet, smoky, and just a little bit spicy from the chili powder. Cooking the corn directly on the grill or in a hot pan caramelizes the natural sugars and adds a subtle char that’s totally worth the extra step. Fresh corn off the cob gives the salad juicy crunch, but canned corn works in a pinch—just make sure to drain it well and coat it with the oil and seasoning. It adds a hearty texture that turns this salad into something truly satisfying.

Arugula: Arugula brings a peppery, slightly bitter bite that balances the sweetness of the corn and brightness of the lime. Its delicate, leafy texture holds up well to the vinaigrette without wilting too quickly, making it an ideal base for this fresh salad. Arugula also adds a bold green color that makes the dish feel vibrant and summery. If you’re new to arugula, think of it as a spicier alternative to baby spinach or mixed greens.

Lime: Lime juice gives the vinaigrette its signature tang and ties the whole salad together with a bright, citrusy zing. It cuts through the richness of the olive oil and lifts the flavors of the corn and arugula. Using fresh lime juice really makes a difference here—bottled just doesn’t have the same sharp, clean acidity. If you love a little extra punch, feel free to zest the lime before juicing and add a bit to the dressing.

Corn and Arugula Salad with Lime Vinaigrette

Recipe by Jenn Lueke

5.0 from 2 votes

Servings

–

servings

Prep time

minutes

Cooking time

minutes

Cook Mode

Keep the screen of your device on

Ingredients

For the Corn and Arugula Salad:
2 ears fresh corn (or one 15-ounce can, drained)
olive oil for coating
1 teaspoon kosher salt
1 teaspoon chili powder
7 ounces arugula
For the Lime Vinaigrette:
3 tablespoons olive oil
2 tablespoons apple cider vinegar
Juice of 1 lime (about 3 tablespoons)
1 teaspoon garlic powder
3/4 teaspoon kosher salt
1/2 teaspoon ground black pepper

Directions

Coat the ears of corn in olive oil, then sprinkle with the salt and chili powder. Use clean hands to evenly coat the corn with the spices.
Heat a grill, grill pan, or cast iron pan over medium heat. Once heated, add the corn and cook until lightly browned all over, turning once or twice while it cooks (7-10 minutes total). Let cool, then cut the corn kernels off the cob.
Make the lime vinaigrette: add the olive oil, apple cider vinegar, lime juice, garlic powder, salt, and black pepper to a small bowl or jar. Whisk or shake vigorously until combined, 30 to 45 seconds, and set aside.
Assemble the salad: add the arugula and corn to a large mixing bowl. Pour the vinaigrette over the salad and toss to coat. Serve immediately for best results (I recommend waiting to dress until right before serving).

Notes

Storage: If making the salad ahead of time, refrigerate the salad and dressing in separate sealed containers for up to 3 days. Dress prior to serving.
Arugula: Swap for spinach or mixed greens.