Arugula Corn Salad with Bacon


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

Photography Credit: 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 Recipe

  • Prep time: 10 minutes
  • Cook time: 20 minutes
  • Yield: Serves 4


  • 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 tablespoon extra virgin olive oil
  • 1 tablespoon white wine vinegar
  • 1/8 teaspoon ground cumin
  • Salt and freshly ground black pepper to 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.

cutting corn off the cob for corn salad

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.

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Elise Bauer

Elise Bauer is the founder of Simply Recipes. Elise launched Simply Recipes in 2003 as a way to keep track of her family's recipes, and along the way grew it into one of the most popular cooking websites in the world. Elise is dedicated to helping home cooks be successful in the kitchen. Elise is a graduate of Stanford University, and lives in Sacramento, California.

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16 Comments / Reviews

No ImageArugula Corn Salad with Bacon

Did you make it? Rate it!

  1. 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!

  2. 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.

  3. 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!

  4. 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!


  5. Danabee

    Wonderful recipe, Elise, thank you. Keep ’em coming.
    Tonight I was late getting dinner together and no time to steam nor grill the corn. I drained the fat out of the pan after cooking the bacon then quick-sauteed the corn in the bacon fat that coated the pan. Voila! instant smoky flavored corn.
    P.S. If you stand your ears in a tall, narrow bowl while you cut the kernels off the ears you will minimize your “kernel flinging”. I found a good bowl at Target. Our border collie gets the dozen or so that hit the floor. It only seems fair.


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Arugula Corn Salad with BaconArugula Corn Salad with Bacon