Roasted Corn and Arugula Salad



Summer is quickly approaching and these quarantine pounds have to go! If you are looking for a filling dish that is also low carb, this recipe is for you. You can pair this salad with any protein and it is delicious. I make this salad a lot in the summer and use grilled corn but you can also use roasted corn that you can quickly make in the oven. I love making salads and making my own salad dressing and the recipe for this salad dressing does not disappoint. The base of the dressing is lime juice so it is so tangy and very refreshing. You can make the salad dressing ahead of time to reduce prep time especially on those busy weeknights. The salad also holds up well if you don't toss it with the salad dressing and is perfect for leftovers or meal prep. I like spooning the salad dressing on each individual serving but if I make this salad for a crowd then I will toss everything together. It is really perfect as a side dish for a BBQ. I hope you enjoy as much as I do!


Ingredients for the Corn and Arugula Salad


4 ears fresh corn

1 1/2 tablespoons extra-virgin olive oil

2 teaspoons of salt

3/4 teaspoon of black pepper

Garlic Powder to taste

1 pint halved cherry tomatoes — about 2 cups

2 cups packed arugula

1 medium avocado — peeled, pitted, and diced

1 small red bell pepper — cored and finely chopped

4 green onions — finely chopped

1/4 cup of red onions finely chopped

Cotija Cheese for topping


FOR THE DRESSING:

1/4 cup fresh lime juice — from about 3-4 limes

2 tablespoons extra-virgin olive oil

2 tablespoons of sugar

1 teaspoon paprika

1 teaspoon salt

1 tablespoon of minced garlic

1/4 teaspoon black pepper

1/4 teaspoon onion powder


Directions to Make the Roasted Corn and Arugula Salad

  1. Preheat oven to 400 degrees. Wash and pat the corn dry. Drizzle olive oil on the corn and season with salt, pepper and garlic powder. Roast for about 20 minutes. Allow to cool and carefully cut the kernels from the cob and transfer them to a large mixing bowl. Add the cherry tomatoes, arugula, avocado, bell pepper, red onion and green onions.

  2. In a small bowl or mason jar, stir together the lime juice, olive oil, sugar, garlic, paprika, salt, pepper, and onion powder. Pour over the salad and toss to combine. Top with cojita cheese and serve with protein of choice.



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