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Corn & Arugula Salad

This is the perfect refreshing salad to enjoy all summer long. It’s light, healthy and tasty. The sweet corn perfectly pairs with the peppery taste of arugula.

Course Salad
Cook Time 30 minutes
Servings 10 people


  • 8 organic fresh corns shucked
  • 10-12 oz organic baby arugula
  • 1/2 red onion thin sliced and cut in half
  • 1 tablespoon fresh thyme
  • 3 tablespoons organic canola oil
  • 3 tablespoons white wine vinegar
  • Salt and pepper to taste


  1. Bring a large pot of salted water to a boil. Add the corn and boil for 5-6 minutes.
  2. Transfer the corn to a heat-safe dish and let it cool for 15-20 minutes.

  3. In a small bowl, whisk the thyme, canola oil and white vinegar. Set aside.

  4. Once the corn has cooled, slice the kernels off the cob. No need to break them down into individual kernels.

  5. Transfer the arugula, red onion and corn to a large mixing bowl.
  6. Pour the dressing and toss everything together.
  7. Add salt and pepper to taste.