Salad with Corn

4.75 from 4 votes

This beautiful salad with corn as its highlight is surrounded by greens, beans, and vibrant vegetables dressed in a lemon basil dressing. The smokey charred corn and pinto beans work perfectly with the combination of arugula and Romaine lettuce and cilantro to enhance the fresh flavors.

Prep Time15 mins

Cook Time20 mins

Total Time35 mins

Course: Salad

Cuisine: American

Diet: Vegan

Servings: servings

Calories: 298kcal

Author: Kathy Carmichael

Equipment

Ingredients

Marinated Charred Corn

2 ears of corn on the cob
3 Tablespoons lemon juice
2 teaspoons cumin
1 teaspoon salt

Salad Ingredients

8 ounces arugula
1 head Romaine Lettuce chopped
½ cup chopped cilantro
1 cup purple cabbage chopped
1 red onion sliced into thin strips
1 English cucumber sliced and cut in half
1 red bell pepper cut into bite-sized pieces
1 pint tri-colored grape tomatoes or cherry tomatoes
15 ounces pinto beans rinsed, and drained

Lemon Basil Dressing

1 recipe lemon basil dressing or dressing of choice

Instructions

Charred marinated corn

Remove the husks and silk from the corn on the cob
Place the corn in a Ziplock bag and add lime juice and seasonings.
Shake the bag and place it in the refrigerator overnight.
Preheat the grill to medium-high; hot heat is important!
Grill corn over the grill's hot side, frequently turning, every minute or so for about 20 minutes or until done.
For less char, grill over the grill's cooler side for approximately 30 minutes, turning as frequently.
Allow cooling before cutting the corn from the cob.

Lemon Basil Dressing

Combine all the ingredients in a high-speed blender and blend until smooth.
Place in the refrigerator until ready to serve.

Prepare the salad

Toss the arugula, chopped Romaine, and purple cabbage in a large bowl.
Add the pinto beans, red bell pepper, cilantro, red onion, cucumbers, and tomatoes.
Add the cooled charred corn to the salad.
Toss the ingredients together,
Toss with thelemon basil dressin or serve the dressing on the side.

Notes

Although grilled corn works for this recipe, I wanted the charred flavor of the corn. And, believe it or not, there is a method to charring corn.

As simple as it is, many people char their corn too much, which results in inedible corn. The trick, however, is in the temperature and turning the corn continuously while cooking.

To prepare corn, carefully remove the husks and silk.
Preheat the grill to medium-high; hot heat is important!
Grill corn over the grill's hot side, frequently turning, every minute or so for about 20 minutes or until done. For less char, grill over the grill's cooler side for approximately 30 minutes, turning as frequently.

Nutrition