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Home » Salads » Corn and Arugula Salad Recipe with Roasted Red Pepper Sauce

Published: Jan 14, 2020 · Modified: Oct 29, 2020 by Karly · This post may contain affiliate links

Corn and Arugula Salad Recipe with Roasted Red Pepper Sauce

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This Corn and Arugula Salad Recipe with Roasted Red Pepper Sauce whips up in minutes and is full of flavor! With quick-roasted corn, this simple side dish pairs perfectly with pretty much any meal, or as a standalone lunch option. Topped with optional cotija cheese, this recipe is a fun twist on an inspired dish from my trip to Israel!
corn and arugula salad recipe with roasted red pepper sauce in a large bowl

Why Make This Recipe

You all know my love for corn. From my fajita pork with street corn dinner bowls, to street corn salad, to chorizo burger with corn fritters, corn is kind of my thaaaaaang. It’s delicious!

I tried a version of this salad while touring with the wonderful people of Vibe Israel, and I’ve been obsessed with it ever since. I’ve really been enjoying diving into the freshness of Israeli cuisine, and this recipe was inspired by all the bold flavors I got to experience around the country.

It’s so fast to throw together, and so full of flavor, and it even uses my new fave condiment, my red bell pepper paste!

roasted corn on a sheet pan for arugula salad recipe

How to Roast Corn

When I originally made this dish, I roasted the corn in the oven. To do that, you want to set it to broil and put the rack near the top of the oven.

From there you place the corn in a sheet pan and rotate the ears frequently as the kernels char, because you want them nice and blackened, but not mushy. The process can take about 10 minutes or more, and once charred you let the corn cool enough to touch so you can cut the kernels off!

I wanted to make this even faster, however, so on my next attempt, I cut off the kernels first and pan-charred them like I do for the chimichurri corn tacos.

Just a nice, dry skillet on high heat and you’re good in about 3-4 minutes!

lime juice being squeezed into a bowl of roasted corn

What’s In The Roasted Red Pepper Sauce?

Just a few simple ingredients!

  • roasted red bell pepper paste
  • lots o’ lime juice
  • salt and pepper

That’s it! Seriously!

Karly Gomez holding a bowl of corn and arugula salad with roasted red pepper sauce

How To Assemble This Arugula Salad

Again, it’s super simple!

  • add charred corn to a large bowl
  • stir in red pepper paste, lime juice, salt and pepper
  • toss to combine
  • gently stir in fresh arugula
  • plate, then garnish with sliced serrano peppers and optional cotija cheese

You could also sprinkle some cilantro in there for good measure, if you’re feeling frisky.

close up of corn and arugula salad recipe with roasted red pepper sauce

FAQs

What can I use instead of red bell pepper paste?

  • I would use oil-packed sun-dried tomatoes. The flavor is very overpowering, so you only need maybe two, just wipe them down from the excess oil and whiz them up in a blender with the lime juice, then season with salt and pepper.

Is this recipe vegan?

  • so long as you forego the optional cheese, it’s vegan!

Corn and Arugula Salad Recipe with Roasted Red Pepper Sauce

This Corn and Arugula Salad Recipe with Roasted Red Pepper Sauce whips up in minutes and is full of flavor with quick-roasted corn, pairing perfectly with pretty much any meal!

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Course: Appetizer, Salad, Salads, Side Dish
Cuisine: Mediterranean, Mexican, Middle Eastern
Prep Time: 10 minutes
Cook Time: 5 minutes
Total Time: 15 minutes
Servings: 4
Calories: 176kcal
Author: Karly Gomez

Ingredients

  • 4 cups fresh corn kernels
  • ½ cup roasted red bell pepper paste
  • juice of 1 lime
  • kosher salt to taste
  • freshly cracked pepper to taste
  • 3 cup fresh arugula packed
  • ¼ cup cotija cheese optional
  • 1 serrano pepper sliced, for garnish
  • cilantro roughly torn, for garnish

Instructions

  • Heat a large skillet over medium-high heat. Add corn kernels to the dry skillet and let char until kernels blacken, around 3-4 minutes, stirring rarely. Remove from heat and add to a large bowl.
  • Stir in the red bell pepper paste and lime juice and toss to coat. Sprinkle with salt and pepper and toss once more. Gently stir in the arugula, then adjust seasoning as desired. Sprinkle with optional cotija cheese, then garnish with serrano slices and cilantro and serve.

Notes

*in place of the red bell pepper paste, you can use oil-packed sun-dried tomatoes. Pat dry two and whiz them up in a blender with the lime juice. A little goes a long way, as the flavor is much stronger, so don't use too many.
*omit the optional cheese to keep this dish vegan, but if you prefer a different cheese, feta makes a great substitute, especially if you use sun-dried tomatoes.

Nutrition

Calories: 176kcal | Carbohydrates: 33g | Protein: 7g | Fat: 4g | Saturated Fat: 2g | Cholesterol: 8mg | Sodium: 134mg | Potassium: 558mg | Fiber: 4g | Sugar: 12g | Vitamin A: 1981IU | Vitamin C: 68mg | Calcium: 76mg | Iron: 1mg
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About Karly

From her childhood home in Southern Minnesota, Karly embraces the crazy of everyday life by creating delicious dishes her family and friends love, while experimenting with new flavors and techniques and photographing the results. Karly’s love for beautiful foods and joy for creating is infectious to all who meet her.

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author karly gomez of a simple pantry with a background of red bell peppers
Hi, I'm Karly! Welcome to A Simple Pantry, where you’ll find inspiration for any meal and every occasion with tried-and-tested recipes, step-by-step tutorials, and occasional cooking videos that help you prepare easy gourmet dishes the whole family will love.
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i prefer margaritas and sitting in the shade to piña coladas and getting caught in the rain.

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