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Grilled Summer Corn Salad

  • Author: Brittany Dixon


This is your must-make summer dish. It’s so simple to make, but feels unique and is absolutely delicious thanks to the combination of the sweetness from the corn, the tangy zest of lime, and the spiciness of the arugula. I can’t wait for you to try this one!



5 ears sweet corn

2 multi-colored banana peppers, cut into 1/4” rings

34 green onions, chopped

4 large handfuls baby arugula

1.5 Tbsp lime juice (about half a large lime)

several shakes of hot sauce (I prefer Cholula)

2 Tbsp olive oil

1/2 tsp kosher salt



Grill the corn without the husks. Preheat your grill to a medium heat (about 350 degrees). Place the corn directly onto the grill. Rotate the cobs every 1-2 minutes, watching for kernels to darken in color, but not burn. Plan on your grill time to be between 10-12 minutes.

Pull the corn off the grill once cooked and set aside to cool.

Once cooled, cut the kernels off the cob and into a large glass bowl.

To the corn, add the chopped banana peppers, green onion, and arugula. Mix well to let the heat from the corn slightly wilt the arugula.

Drizzle on the olive oil and lime juice, give a couple shakes of hot sauce, and sprinkle on the salt and pepper. Mix thoroughly and serve warm or at room temperature.