Sweet Corn and Roasted Red Pepper Arugula Salad

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  • Level: Easy
  • Total: 25 min
  • Active: 15 min
  • Yield: 4 servings
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1/4 cup raw whole almonds

1/2 teaspoon ground cumin 

5 tablespoons olive oil 

3 ears corn, shucked, kernels removed 

2 tablespoons white wine vinegar 

1 1/2 tablespoons honey 

1 teaspoon Dijon mustard 

1/2 jalapeño or Fresno chile, seeded and minced 

Kosher salt and freshly ground black pepper 

2 cups arugula (about 5 ounces)

8 ounces jarred roasted red peppers, drained and thinly sliced 


  1. Preheat the oven to 350 degrees F.
  2. Spread the almonds on a baking pan and bake until lightly toasted, about 6 minutes; let cool.
  3. Heat the cumin and 2 tablespoons of the oil in a medium skillet on medium heat until fragrant. Add the corn and saute until bright yellow, about 3 minutes.
  4. Meanwhile make the vinaigrette. Whisk together the vinegar, honey, mustard, chile, 1/4 teaspoon salt and a few grinds of pepper in a medium bowl. Whisk in the remaining 3 tablespoons oil to combine.
  5. Toss the arugula in a large bowl with the corn, red peppers and vinaigrette. Top with the almonds and serve.