Grilled Corn and Arugula Salad with Smoked Tomato Vinaigrette

Recipe By: Calphalon Team  -  Originally Published: 8/29/2009


Impress friends or family with this flavor-packed salad at your next barbecue.  Instead of arugula, try this with mixed salad greens or baby spinach.

  • Servings: Serves 6
  • Prep Time: Less than 15 Minutes
  • Cook Time: Less than 30 Minutes
  • Level: Beginner
  • Course: Side Dish


3 ears of sweet corn in their husks
2 red bell peppers
1 tomato, diced
1/2 clove of garlic, chopped
1 Tbsp. red wine vinegar
1/4 c. extra-virgin olive oil
salt and freshly ground pepper
3 bunches of arugula cleaned and trimmed - about 8 c.
3/4 c. pitted imported green or black olives
1 1/2 c. red and yellow cherry tomatoes, cut in half
3-oz. piece of Parmigiano Regiano cheese


Prepare a charcoal grill.
Grill the corn and peppers 4 in. from the hot coals, turning occasionally until the skin of the peppers and the husks of the corn are black and corn kernels are a light golden, about 6 - 10 minutes.
Remove the peppers from the grill and place them in a paper or plastic bag. Close the bag tightly and let cool for about 10 minutes.
Remove the corn from the grill and let cool. Remove the husks and silk from the corn. Cut the kernels from the cob and set aside.
Scrape the blackened skin from the peppers with a knife and reserve. In a blender, puree the pepper, tomatoes, garlic, vinegar and olive oil. Season with salt and pepper to taste and strain through a fine mesh strainer into a bowl and reserve.
Toss the corn and arugula in a bowl and distribute among six plates. Garnish with olives and cherry tomatoes. Shave the Parmigiano over the top of the salad.