Food beauty sweet corn and roasted red pepper arugula salad with spicy honey dressing, as seen on Trisha's Southern Kitchen, Season 12.
Recipe courtesy of Trisha Yearwood

Sweet Corn and Roasted Red Pepper Arugula Salad

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  • Level: Easy
  • Total: 25 min
  • Active: 15 min
  • Yield: 4 servings



  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.