Summer is all about corn – we’ve all had the corn song playing in a loop in our heads, right? – and I love finding fresh ways to cook with it. Personally, I’m allll about corn as a salad topping so I built a whole salad around that Idea. When you’ve got the good fresh stuff and its kernals just bursting with flavor, you keep the rest simple. This salad has a really lovely blend of textures, is beautiful to look at, and comes together so quickly.
Start by boiling two cobs of corn for 3-5 minutes and then slice the kernals off. To assemble your salad, you’ll need a bed of arugula (the pepperyness of it balances the sweet corn nicely). Top the lettuce with the corn, slices of avocado, and pickled red onion. I like keeping a jar of quick pickled red onion in the fridge for Taco Tuesday. If you don’t already have them – you can easily make them day-of if you just add a little time to this recipe. Finally, make a quick vinaigrette with olive oil, the juice of a lime, a squeeze of honey, and some salt. I actually think I used a jalapeño salt, but if you don’t have that (who would? I’m just lucky to have a Mom who gifted me some) just add some fresh jalapeño to the vinaigrette itself.