Sweet Corn and Roasted Red Pepper Arugula Salad

Save Recipe
  • Level: Easy
  • Total: 25 min
  • Active: 15 min
  • Yield: 4 servings
Share This Recipe


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.

Roasted Red Peppers

Quick and Easy Roasted Red Pepper Pasta

Roasted Red Pepper Salad

Roasted Red Pepper Salad

Roasted Red Pepper Salad

Corn, Roasted Red Pepper and Cilantro Salad

Roasted Red Pepper Salad with Harissa

Potato Salad with Roasted Red Peppers