Arugula Corn Salad with Bacon

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

Arugula Corn Salad with Bacon
Elise Bauer

This Arugula Corn Salad 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 smoky flavor just can't be beat!

Arugula Corn Salad with Bacon

Prep Time 10 mins
Cook Time 20 mins
Total Time 30 mins
Servings 4 servings


  • 4 large ears corn

  • 2 cups arugula, chopped (about 1 bunch)

  • 4 strips bacon, cooked and chopped

  • 1/3 cup green onions, chopped

  • 1 tablespoon extra virgin olive oil

  • 1 tablespoon white wine vinegar

  • 1/8 teaspoon ground cumin

  • Salt and freshly ground black pepperto taste


  1. Cook the corn:

    Cook the corn ears, in their husks, either on the grill for a smoky 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, or by cooking in a microwave.

    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.

  2. Remove the corn kernels from the cobs:

    To remove the kernels from the cobs, stand a corn cob vertically with the tip on a small bowl that is inverted inside a larger, 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.

    Kernels being sliced off a corn cob for a corn recipe.
    Elise Bauer
  3. Make the dressing:

    In a separate bowl, whisk together the oil, vinegar, salt and pepper, and cumin.

  4. Assemble the salad:

    In a medium sized bowl, mix together the corn, chopped arugula, bacon, and onions.

    Mix dressing into salad just before serving. Taste and add more vinegar if necessary to balance the sweetness of the corn.

Nutrition Facts (per serving)
203 Calories
9g Fat
26g Carbs
8g Protein
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Nutrition Facts
Servings: 4
Amount per serving
Calories 203
% Daily Value*
Total Fat 9g 12%
Saturated Fat 2g 10%
Cholesterol 11mg 4%
Sodium 570mg 25%
Total Carbohydrate 26g 9%
Dietary Fiber 3g 12%
Total Sugars 6g
Protein 8g
Vitamin C 10mg 48%
Calcium 28mg 2%
Iron 1mg 5%
Potassium 376mg 8%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Nutrition information is calculated using an ingredient database and should be considered an estimate. In cases where multiple ingredient alternatives are given, the first listed is calculated for nutrition. Garnishes and optional ingredients are not included.