Grilled Corn, Tomato, and Arugula Salad
  • 1 ear of corn for each salad
  • 1 handful of wild arugula for each salad
  • 8-10 cherry tomatoes for each salad
  • 1 nice chunk of Parmesean cheese
  • Fresh vinargrette
  • Black pepper
  1. Clean the husk and silk from one ear of corn for each salad that you are going to make. Brush with a little olive oil or butter, and grill until you get some nice grill marks, and browning. Remove from the grill and let cool.
  2. Take a sharp knife and cut the corn off the ears, and set aside, you can do this in advance.
  3. When it is time to assemble the salad, place a generous handful of arugula on each plate.
  4. Next, put some cherry tomatoes around the arugula.
  5. You are now ready to place the corn on top of the arugula (is this too damn easy or what?).
  6. Take a potato peeler and peel some large shards of Parmesan on to each salad. You can use feta or blue, or anything really, but I really like the "parm" on this salad.
  7. Add a little dressing on each salad and you are good to go.
Recipe by Have You Eaten, SF? at