Ingredients
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2 cups cherry tomatoes
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6 ears fresh corn
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1 red onion, finely chopped
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2 cups arugula
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2 tablespoons canola oil
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1/2 yellow bell pepper, finely chopped
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1/4 cup olive oil
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2 tablespoons honey
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1/4 cup lime juice
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1 teaspoon jalapeno, chopped
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2 tablespoons fresh cilantro, chopped
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salt and black pepper, to taste
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fresh parsley, to garnish
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1 garlic clove, minced
Instructions
- Preheat the broiler or grill to moderate. Remove the husks and silks from the corn.
- Rub the canola oil over the corn and season it with salt and black pepper. Broil or grill it for about 6 minutes or until the ears are golden brown.
- Let the corn cool down, then remove the kernels, and combine them with the cherry tomatoes, red onion, and red bell pepper.
- Combine the olive oil, honey, lime juice, garlic, jalapeno, and cilantro to make the salad dressing and add salt and black pepper to taste.
- Stir the dressing into the corn mixture. Arrange the arugula in a big serving bowl and top it with the corn mixture. Garnish the corn salad with the fresh parsley. Serve at room temperature.