Arugula Corn Salad with Bacon

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This is a salad of bold flavors, but somehow they all manage to work together well. Sweet corn tossed with peppery arugula, bacon, onion, cumin, and wine vinegar to balance the sweet corn, and you have stimulated all the major tastes your tongue can perceive. If you have a grill, and the time, I highly recommend grilling the corn (in their husks) for this recipe; the smokey flavor just can’t be beat.

Arugula Corn Salad with Bacon Recipe

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  • Yield: Serves 4.

Ingredients

  • 4 large ears of corn
  • 2 cups of chopped arugula (about one bunch)
  • 4 strips of bacon, cooked, chopped
  • 1/3 cup chopped green onions
  • 1 Tbsp olive oil
  • 1 Tbsp white wine vinegar
  • 1/8 teaspoon ground cumin
  • Salt and freshly ground black pepper to taste

Method

1 Cook the corn ears, in their husks, either on the grill for a smokey flavor, or by steaming in a large covered stock pot with an inch of boiling water at the bottom of the pot, for 12-15 minutes. Let the corn cool (can run under cold water to speed up the cooling), remove the husks and silk. I recommend cooking the corn in the husks for the added flavor that the husks impart. If you boil or steam the corn ears after you've already husked them, or if you cook them in the microwave, reduce the cooking time by a few minutes.

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2 To remove the kernels from the cobs, stand a corn cob vertically over a large, shallow bowl. Use a sharp knife to make long, downward strokes, removing the kernels from the cob, as you work your way around the cob. Note: it may help to work over a low table, to be in a better ergonomic position to cut the cobs this way.

3 In a medium sized bowl, mix together the corn, chopped arugula, bacon, and onions. In a separate bowl, whisk together the oil, vinegar, salt and pepper, and cumin. Mix dressing into salad just before serving. Taste and add more vinegar if necessary to balance the sweetness of the corn.

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Showing 4 of 24 Comments

  • Connie

    Great tip Victoria, thanks! I made this salad tonight and it turned out great. I am always looking for new salad recipes as I serve one with each meal and we have grown bored with the basic baby greens salad. Thank you for a unique side salad that my family enjoyed!

  • Victoria

    To remove the corn kernels from the cob, place the cob in the hole of a bundt pan (if you have one) and knife them off. The kernels will drop into the pan, eliminating mess and stress.

  • Rhonda

    I made this last night and we thought it was good, but not great. However, I was using baby arugula so didn’t think I needed to chop it (as is called for in the recipe). This was a mistake which probably led to us not being head over heals in love with the recipe. The arugula had a hard time mixing with everything.

    Overall, the flavors were good. Definitely remember to chop your arugula when you make this!

  • Krystle

    This recipe hasn’t had a comment since 2008! Poor recipe – I was happy to give it some attention! I made this the other day and it tasted really good! It has a really intersting array of flavors, and the bacon was great with the corn! Thanks!

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