Arugula Corn Salad with Bacon

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Peppery corn salad with freshly cooked corn, arugula, bacon, green onions, and cumin.

Photography Credit: Elise Bauer

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 16 Comments

  • jennbec

    I just bought a bag of organic arugla and several ears of sweet corn at the farmers market this weekend. I’m going to try the recipe tonight with vegetarian bacon though and see how that works…probably not quite as good but healthier. I might also try dicing up a couple grilled tomatillos to toss in for a little extra tang since I like that flavor senseation the most. Thanks for the great idea!

  • Josh Baugher

    home cook, I think it’s easier to remove husks and silk after cooking, so I always prefer to soak/grill corn vs. boiling shucked ears.

    Elise, I recently read that a better technique for removing kernels is to first cut the ear in half, then use the vertical technique that you mentioned. I know that I often have kernels flying all over the place and am looking forward to trying the half-ear method.

  • nicole

    This looks incredible! Would frozen corn from Trader Joe’s work in a pinch?

  • Zelda

    I make this exact salad but with avocado added. Something about having the smooth, creamy avocado really makes it just perfect :)

  • vanessa

    Mmm. Made this salad for lunch. I’ve got corn coming out of my ears. I’ve decided that corn plays well with others. Over the weekend, we added grilled kernels to a saute of lobster mushrooms and onions with chives.

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Arugula Corn Salad with Bacon