Grilled Corn And Arugula Salad Recipes

GRILLED CORN AND ARUGULA SALAD RECIPE

Grilled corn and arugula salad Recipe image

The taste of corn isn't what it used to be, people complain. And you know what? They're right. There's one very good reason for that -- corn isn't the same plant it used to be.Modern corn, for all its faults, is the result of thousands of years of painstaking genetic selection. And therein lies a very important lesson: In agriculture, as in life, you have to be careful what you wish for.New varieties of corn, bred to have higher levels of sugar and to preserve that sweetness longer, have flooded the market in the last 15 years. Today they're about the only types of corn you'll find.These brave new cobs are definitely sweeter than the old varieties, but they also tend to be a little tougher and somewhat lacking in that ephemeral "corny" flavor.Early in the season, we are willing to overlook these shortcomings, so overjoyed are we by the sheer presence of corn at all. But by this time of year, when that sweet honeymoon feeling has worn off, we start to get a little restive. Still, it is way too early to give up on corn. Southern California farmers will be harvesting it for at least two more months and possibly even until Thanksgiving.Instead, you need to use a few tricks. Granted, the appeal of plain old corn on the cob, simply buttered and generously salted, may not be what it was two months ago. Now you have to get a little creative in your cooking, picking good partners for corn and looking at those kernels in a whole new way. You might even have to throw out some old notions about how to cook corn. But that's getting a little ahead of the story. What happened to corn in the first place?*A complicated historyCorn is a grain, but one that we eat at an immature stage. If left on the stalk to full maturity, the kernels would become as hard as wheat and almost as full of starch. In fact, this is the state in which most of the corn that is grown in America is harvested -- those varieties are not intended for eating but for processing in a whole range of industrial applications, including sweeteners, textiles, automobile fuels and feed for cattle.The kinds of corn we eat are picked within a month of pollination. In agriculture, these are called "sweet" corn, to differentiate them from field corn. Because of their immaturity, they also have been called "green" corn (hence green corn tamales, which are made with the addition of sweet corn rather than purely from masa, or ground dried corn).Almost every type of sweet corn grown today has been developed by man for a certain set of characteristics. This is not an example of Frankenfood genetic tinkering -- modern corn isn't a genetically modified organism, or GMO. It has been going on for centuries. The ur-corn, teosinte, had cobs 2 to 3 inches long that contained half a dozen hard, starchy kernels.The new super-sweet corns are the result of traditional plant breeding spurred by naturally occurring genetic mutations. Think of it in terms of basketball players: In the general population, the occurrence of extremely tall humans is rare. But if two extremely tall people should find each other, fall in love and have children, the odds that their offspring will be extremely tall are, well, pretty short.And so it is with corn. Once breeders started working with a few "freak" corn plants that produced ears with very sweet kernels, it was just a matter of breeding and crossbreeding a few dozen generations to get where we are today.But genetics is as complicated as a jigsaw puzzle, and it's hard to alter one factor without changing another. In the case of corn, increasing the sugar content has meant a decline in that amorphous quality called "corn flavor." It also means kernels that are no longer creamy but crunchy.The textural difference is easy to explain: The kernels are so full of sugar that there's not as much room for moisture. And to hold it all in, the skins are tougher.Flavor is a little harder to explain. What we think of as corn flavor -- as opposed to sweetness and texture -- appears only after cooking; it's based primarily on aroma. It is mainly a function of a chemical compound called dimethyl sulfide (which is also found in a wide range of foodstuffs, ranging from cabbage to lobster meat). The new varieties of corn are lower than traditional varieties in the chemicals that create dimethyl sulfide.There is hope for people who miss real corn flavor. In the last couple of years, varieties have been introduced with complicated genetics that offer the best characteristics of the old and new types. The goal is an ear of corn with the sweetness and slow sugar-to-starch conversion of the new corn, but with the creaminess and strong corn flavor of the old.The seeds for these varieties are more expensive, so the farmer has to charge more. For this reason, they have been slow to catch on so far. Craig Underwood, who runs his family's popular farm stand in Somis, says he has tried these varieties. "I did like the flavor. It was really sweet corn," he says. "But people weren't willing to pay the extra money for it."In any case, when you're at the farm stand or produce market shopping for corn, odds are you won't have a clue about the particular genetic strain you're buying. At best, you'll be offered a choice of yellow or white -- or bicolor, a cross-pollinated combination of the two.The differences are meaningless in terms of flavor. Despite what you may have been told, one color of corn is not necessarily sweeter or "cornier" than the other. The small amount of beta-carotene pigment that gives yellow corn its color is flavorless, and the new varieties all come in both white and yellow.Really, the choice of color is just packaging; the one you prefer will to a great extent be based on where you live. Different areas of the country prefer different colors of corn. Generally speaking, white corn is preferred from the mid-Atlantic region through the South, bicolor is popular in the Northeast, and yellow rules most everywhere else.In Southern California, white corn has come to dominate to the point that today, yellow and bicolor can be extremely hard to find. Color preferences in Southern California have done an about-face in the last 15 years, switching from yellow to white in response to what farmers say was overwhelming demand.Tom Tapia, of the Tapia Brothers farm stand in the San Fernando Valley, still grows some yellow corn, but it is an early variety, available only in July. "After that, it's all white," he says. "Back in the day, when they were first coming out with super-sweet varieties, we could only get white ones. So when people tasted that, they were like, 'Wow, that's really good.' Today we can get yellow corn that is just as sweet, but people just have in their head that white is better."Steve Tamai, of growers-market favorite Tamai Farms, says he has experienced the same reversal in customer preference. "We used to grow all yellow, and now we grow all white and a little bicolor," he says. "The market changed. Before, we couldn't give white corn away. As soon as the super-sweets came up, white corn really took off."The rules have changedHow do you get the best flavor out of these new super-sweet varieties? Remember that corn flavor (as opposed to sweetness) develops with heat, so the first rule is to be sure to cook them thoroughly, but without overcooking. This runs counter to the traditional wisdom of undercooking corn -- that was when the problem was preserving sugar rather than keeping corn flavor. Older varieties that were higher in dimethyl sulfide precursors gave you a greater margin of error. Undercook modern varieties and you'll end up with something simple as candy. (There is, of course, an upper limit to this -- keep tasting the corn to see when it's ready, and if you see the kernels starting to dimple, stop cooking immediately.)If you want traditional corn on the cob, put the ears in a pot just big enough to hold them and cover with cold water. Bring the water to a boil and cook the corn for a few minutes. The kernels will darken slightly. Pull the corn from the pot and let it cool a bit.There are also ways to reinforce the natural corn flavor. Soak corn still in its husks in water, then grill it. The green-flavored steam from the husks will give the cob a boost. You can then eat the corn either on the cob (try using a flavored butter -- cream the butter with some chipotle puree, or even just lime zest, then shape it in a log and chill it), or use it in combination with other ingredients, such as mixed with spicy arugula, sweet tomatoes and nutty Parmigiano-Reggiano in a late-summer salad.Another way to bolster the flavor of sweet corn is by pairing it with another type of corn -- such as masa, or plain cornmeal. San Francisco chef Jeremiah Tower's great corn blini can be transformed by adding kernels of sweet corn and some minced peppers. He served them as a mild foil for smoked sturgeon and caviar. These new blini are so rich-tasting that you can simply smear them with a little Mexican sour cream and some fresh cilantro.On the other hand, you can play up the sweetness and crisp texture of the new corn while downplaying its lack of deep corn flavor. Combine corn with lots of complementary ingredients. Make a "risotto" with corn kernels and liven it up with chorizo, green onions, red bell peppers, zucchini, shrimp and fresh basil.It's a pretty safe bet no one's going to complain, "You know, I just don't think this corn tastes like it used to."

Provided by Russ Parsons

Categories GRILL, VEGETARIAN, FAST, EASY, SALADS

Time 30m

Yield Serves 6 to 8

Number Of Ingredients 9

Ingredients

2 ears corn
1/2 clove garlic
1/3 cup finely diced red onion
1/2 pound red and yellow miniature tomatoes, cut in half
4 teaspoons lemon juice
1/4 cup olive oil
3/4 teaspoon salt
1/2 pound arugula
1 ounce Parmigiano-Reggiano

Steps:

To prepare the corn, break off long hard stems and expose the ear by peeling back the husk without breaking it off at the base. Remove the silk by rubbing with your hands and a soft brush. Pull the husk back up over the ear to re-cover it. Soak the ears in cold water at least 20 minutes.
Grill the corn over a hot fire until it is dark yellow and the husks are well marked by the grill, about 15 minutes, turning occasionally to keep the husks from burning. Remove from the grill and set aside to cool.
Rub the inside of a large bowl with the cut garlic clove. Add the red onion and tomatoes. Using a sharp knife, cut the corn kernels cleanly from the cobs into the bowl. Do not scrape the cobs to get the last bits; that will muddy the appearance of the dish.
In a small bowl, whisk together the lemon juice, olive oil and salt. Place the arugula in a large bowl and toss it with enough of the dressing to coat lightly, about one-third of the total amount. Arrange the arugula on a platter.
Add the remaining dressing to the corn and tomatoes and stir together gently. Spoon the corn mixture loosely over the arugula, then use a vegetable peeler to shave cheese over the top. Serve immediately.

GRILLED CORN AND ARUGULA SALAD WITH SMOKY TOMATO VINAIGRETTE

Grilled Corn and Arugula Salad with Smoky Tomato Vinaigrette image

If there's anything that's literally short and sweet, it's corn season. So when sweet summer corn is available, eat it almost every day! This salad gets its smokiness from the roasted corn, tomatoes, and bell peppers. This recipe is excerpted from Wine Country Cooking.

Provided by Joanne Weir

Categories First course

Yield 4 to 6

Number Of Ingredients 11

Ingredients

3 ears fresh corn, in their husks
2 red bell peppers
1 tomato, diced
1/2 garlic clove, chopped
1 Tbs. red wine vinegar
1/4 cup extra-virgin olive oil
Salt and freshly ground black pepper
3 bunches arugula (about 8 cups), stems removed
3/4 cup imported black or green olives, for garnish
1-1/2 cups red and yellow cherry tomatoes, halved, for garnish
1 3-oz. piece Parmigiano-Reggiano cheese

Steps:

Prepare a charcoal grill.
Grill the corn and peppers 4 inches from the coals, turning occasionally, until the skins of the peppers are black, the corn husks are black, and the corn kernels are light golden when the husk is pulled back, 6 to 10 minutes. Remove from the grill. Transfer the peppers to a paper or plastic bag, close tightly, and let cool for 10 minutes. Let the corn cool.
Remove the corn husks and silk. Cut the kernels from the cob and set aside. Scrape the skin from the peppers with a knife. Reserve the skinned peppers separately from the corn.
In a blender, puree the peppers, tomato, garlic, vinegar, and olive oil to make a vinaigrette. Season with salt and pepper, strain through a fine mesh strainer, and reserve.
On individual serving plates, divide the vinaigrette evenly among the plates. In a large bowl, toss together the corn and arugula and distribute onto the plates. Garnish with the olives and cherry tomatoes. Shave the Parmigiano over the top. Serve immediately.

Nutrition Facts : ServingSize 4 to 6

ARUGULA-CORN SALAD

Arugula-Corn Salad image

Provided by Valerie Bertinelli

Categories side-dish

Time 25m

Yield 4 to 6 servings

Number Of Ingredients 9

Ingredients

Juice of 2 limes
1/4 cup chopped fresh cilantro
1/4 cup grapeseed oil
2 tablespoons sour cream
Kosher salt and freshly ground black pepper
2 ears corn, shucked
5 ounces baby arugula
1 red bell pepper, chopped
1 cup grape tomatoes, halved

Steps:

For the cilantro-lime dressing: In a cruet, shake together the lime juice, cilantro, grapeseed oil, sour cream and some salt and pepper until creamy. Set aside until ready to serve the salad.
For the arugula-corn salad: Bring a large pot of water to a boil. Add the corn and cook until crisp-tender, about 5 minutes. Rinse under cold water to cool. Cut the kernels from the cobs.
Combine the arugula, bell peppers, grape tomatoes and corn kernels in a large bowl. Add the dressing and toss to coat.

GRILLED CORN SALAD

Grilled Corn Salad image

Provided by Patrick and Gina Neely : Food Network

Categories side-dish

Time 27m

Yield 6 servings

Number Of Ingredients 14

Ingredients

6 ears fresh corn, husked with silks removed
2 tablespoons canola oil
Salt and pepper
2 cups halved cherry tomatoes
1 small red bell pepper, finely chopped
4 scallions, finely chopped
2 cups packed arugula
1 lemon, juiced
4 tablespoons olive oil
Salt and freshly ground black pepper
Neelys Barbeque Seasoning, recipe follows
1 1/2 cups paprika
3/4 cup sugar
3 3/4 tablespoons onion powder

Steps:

Preheat grill or broiler to medium heat.
Rub corn with 2 tablespoons of canola oil and season with salt and pepper. Grill or broil corn for 7 minutes or until ears are lightly browned. Remove from grill and allow to cool. Remove the kernels form the cob and place in a large mixing bowl along with the cherry tomatoes, red pepper, scallions, and arugula.
In a small bowl, prepare dressing by whisking together lemon juice, olive oil, salt, pepper and Neelys Barbeque Seasoning, to taste.
Toss the salad with the dressing and serve at room temperature.
Add all ingredients to a bowl and stir until combined. Keep in an airtight container for up to 6 months.

GRILLED CORN, HEIRLOOM TOMATO, AVOCADO, AND ARUGULA SALAD

Grilled Corn, Heirloom Tomato, Avocado, and Arugula Salad image

The flavors of summer come together wonderfully in this savory salad recipe. Also try:Broiled Lobster

Provided by Martha Stewart

Categories Food & Cooking Salad Recipes

Number Of Ingredients 11

Ingredients

Coarse salt and freshly ground black pepper
6 to 8 ears sweet corn, husks removed
3 tablespoons olive oil
1 pound baby heirloom tomatoes, halved
1/2 bunch cilantro, chopped
1 jalapeno, seeded and finely chopped
4 cups arugula
Juice of 2 limes
3 tablespoons red-wine vinegar
1/4 cup extra-virgin olive oil, plus more for drizzling
2 avocados, pitted, peeled, and sliced

Steps:

Bring a large pot of salted water to a boil over high heat. Prepare an ice-water bath; set aside. Add corn to boiling water and cook, 3 to 5 minutes. Drain and immediately transfer to ice-water bath. Drain and pat dry.
Preheat a grill pan over medium-high heat. Brush corn with olive oil and season with salt and pepper; cook, turning, until lightly charred on all sides, 2 to 3 minutes per side.
Let corn cool slightly; cut kernels from cobs. Transfer corn to a large bowl, along with tomatoes, cilantro, jalapeno, arugula, lime juice, red-wine vinegar, and olive oil; season with salt and pepper. Toss to combine.
Transfer corn mixture to a serving platter and arrange avocado slices around salad; season with salt and pepper and drizzle with olive oil before serving.

ARUGULA CORN SALAD WITH BACON RECIPE

Arugula Corn Salad With Bacon Recipe image

Make and share this Arugula Corn Salad With Bacon Recipe recipe from Food.com.

Provided by dicentra

Categories Corn

Time 20m

Yield 4 serving(s)

Number Of Ingredients 8

Ingredients

4 large ears of corn
2 cups of chopped arugula (about one bunch)
4 slices cooked bacon, chopped
1/3 cup chopped green onion
1 tablespoon olive oil
1 tablespoon white wine vinegar
1/8 teaspoon ground cumin
salt & freshly ground black pepper

Steps:

Cook the corn ears, in their husks, either on the grill for a smokey 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.
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.To remove the kernels from the cobs, stand a corn cob vertically over a large, 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.
In a medium sized bowl, mix together the corn, chopped arugula, bacon, and onions. In a separate bowl, whisk together the oil, vinegar, salt and pepper, and cumin.
Mix dressing into salad just before serving. Taste and add more vinegar if necessary to balance the sweetness of the corn.

Nutrition Facts : Calories 201.5, Fat 8.7, SaturatedFat 2, Cholesterol 8.8, Sodium 210.5, Carbohydrate 27.9, Fiber 3.2, Sugar 9.3, Protein 8.1

FRESH CORN & ARUGULA SALAD

Fresh Corn & Arugula Salad image

This fresh-tasting salad is known as Aunt Pammy's salad in my family. It's so colorful that it will take center stage. - Pamela Damm, South Beloit, Illinois

Provided by Taste of Home

Categories Lunch

Time 30m

Yield 6 servings.

Number Of Ingredients 16

Ingredients

BASIL VINAIGRETTE:
1/2 cup olive oil
1/4 cup balsamic vinegar
3 tablespoons minced fresh basil
1 teaspoon chopped shallot
1 teaspoon minced fresh rosemary
1 teaspoon lemon juice
1/4 teaspoon salt
1/4 teaspoon pepper
SALAD:
2 ears fresh corn, husked
1 teaspoon olive oil
8 cups fresh arugula or baby spinach
4 plum tomatoes, quartered
1/4 cup pecan halves, toasted
1/4 cup shaved Parmesan cheese

Steps:

In a small bowl, whisk vinaigrette ingredients until blended., Brush corn with oil; grill, covered, over medium heat or broil 4 in. from heat 8-10 minutes or until corn is crisp-tender and browned, turning occasionally. When cool enough to handle, cut corn off cobs and place in a large bowl., Add arugula, tomatoes and pecans to corn. Drizzle with half of the vinaigrette; toss to coat. Top with cheese; serve immediately. Cover and refrigerate remaining vinaigrette for later use.

Nutrition Facts : Calories 171 calories, Fat 14g fat (2g saturated fat), Cholesterol 2mg cholesterol, Sodium 120mg sodium, Carbohydrate 9g carbohydrate (3g sugars, Fiber 2g fiber), Protein 4g protein. Diabetic Exchanges

ARUGULA SALAD WITH GRILLED CHICKEN, CORN, TOMATOES, AND BLUE CHEESE

Arugula Salad with Grilled Chicken, Corn, Tomatoes, and Blue Cheese image

Sweet corn and sharp Gorgonzola cheese bring a pleasing contrast of flavors to this grilled-chicken salad.

Provided by Martha Stewart

Categories Food & Cooking Ingredients Meat & Poultry Chicken Chicken Breast Recipes

Time 20m

Number Of Ingredients 8

Ingredients

2 tablespoons olive oil, plus more for grates
1 pound chicken cutlets
Coarse salt and ground pepper
4 ears corn, husks and silks removed
2 tablespoons fresh lemon juice
1 pound arugula (about 3 bunches), thick stems removed
2 large tomatoes, sliced into wedges
1/2 cup crumbled Gorgonzola (2 ounces)

Steps:

Heat grill to high; clean and lightly oil hot grates. Season chicken with salt and pepper. Grill until opaque throughout, 1 to 2 minutes per side. Let rest 5 minutes; cut into strips.
Cut off tip of each cob. Stand corn in a wide shallow bowl; using a sharp knife, slice downward to release kernels. Discard cobs.
In a large bowl, whisk together lemon juice and oil; season with salt and pepper. Add arugula, tomatoes, Gorgonzola, chicken, and corn and toss to combine. Serve immediately.

Nutrition Facts : Calories 347 g, Fat 15 g, Fiber 5 g, Protein 31 g

ARUGULA, CORN AND HERB SALAD

Arugula, Corn and Herb Salad image

Corn, lightly steamed and cut off the cob, is terrific in salads. It goes very nicely with arugula, the sweet corn providing a beautiful contrast to the pungent salad green. Although we don't think of corn as a nutritional powerhouse, it's a good source of several nutrients, including thiamin (vitamin B1), pantothenic acid (vitamin B5), folate, dietary fiber, vitamin C, phosphorus and manganese. A cup of corn supplies 19 percent of the recommended daily dose of folate, and about a quarter of the daily value for thiamin.

Provided by Martha Rose Shulman

Categories salads and dressings, side dish

Time 15m

Yield 4 to 6 servings

Number Of Ingredients 11

Ingredients

1 large ear of corn
6 ounces baby arugula, washed and spun dry
2 tablespoons chopped or slivered fresh herbs, like basil, tarragon, chives, parsley, marjoram
1 ounce shaved Parmesan
1 tablespoon sherry vinegar
1 teaspoon balsamic vinegar
1/2 teaspoon Dijon mustard
1 small garlic clove, puréed (optional)
Salt and freshly ground pepper
1/4 cup extra virgin olive oil
2 medium-size ripe tomatoes, cut in wedges

Steps:

Steam the corn until tender, 4 to 5 minutes. When it is cool enough to handle, cut the kernels from the cobs.
Combine the corn, arugula, herbs and Parmesan in a salad bowl. In a small bowl or measuring cup, whisk together the sherry vinegar, balsamic vinegar, Dijon mustard, garlic, salt, pepper and olive oil.
Just before serving, toss the salad with the dressing. Garnish with the tomato wedges and serve.

Nutrition Facts : @context http, Calories 142, UnsaturatedFat 8 grams, Carbohydrate 10 grams, Fat 11 grams, Fiber 2 grams, Protein 4 grams, SaturatedFat 2 grams, Sodium 265 milligrams, Sugar 3 grams, TransFat 0 grams

CORN SALAD WITH ARUGULA

Corn Salad with Arugula image

This is a wonderful way to use canned corn in a crowd-pleasing yet sophisticated salad. Be sure to use the soft goat cheese that comes in a log or pyramid. That way, you can slice it and your guests can choose as much as they want. Another tip is to mix the corn, onion, and dressing beforehand in a plastic container and give it a quick shake before assembling your salad. This makes it perfect for potlucks!

Provided by SPetrocelly

Categories Salad Vegetable Salad Recipes Corn Salad Recipes

Time 50m

Yield 4

Number Of Ingredients 7

Ingredients

3 tablespoons extra-virgin olive oil
2 tablespoons balsamic vinegar
salt and ground black pepper to taste
1 (11 ounce) can whole kernel corn, drained
½ cup finely chopped sweet onion
3 cups baby arugula
2 ounces goat cheese, cut into 1/2-inch slices - or more to taste

Steps:

Whisk olive oil, vinegar, salt, and pepper together in a large bowl. Mix corn and onion into the balsamic dressing. Refrigerate for flavors to blend, about 30 minutes.
Spread arugula onto a serving plate; top with corn mixture and goat cheese slices.

Nutrition Facts : Calories 222.1 calories, Carbohydrate 18.5 g, Cholesterol 11.2 mg, Fat 15.2 g, Fiber 2.1 g, Protein 5.7 g, SaturatedFat 4.5 g, Sodium 309.3 mg, Sugar 5 g

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