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Recipe courtesy of Trisha Yearwood

Show: Trisha's Southern Kitchen

Episode: Inside Studio T

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Sweet Corn and Roasted Red Pepper Arugula Salad

Total:: 25 min
Active:: 15 min

Yield:: 4 servings

Level:: Easy

Ingredients

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

Directions

Preheat the oven to 350 degrees F.

Spread the almonds on a baking pan and bake until lightly toasted, about 6 minutes; let cool.

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.

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.

Toss the arugula in a large bowl with the corn, red peppers and vinaigrette. Top with the almonds and serve.

My Private Notes

Name: Sweet Corn and Roasted Red Pepper Arugula Salad
Cook time: P0Y0M0DT0H15M0.000S
Total time: P0Y0M0DT0H25M0.000S
Yield: 4 servings
Ingredients: 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