Sweet Corn, Heirloom Tomato & Arugula Salad

Serves 8

This vibrant summer salad celebrates some of the season's best ingredients: sweet corn, juicy heirloom tomatoes, peppery arugula, and creamy avocado. Briefly blanching the corn preserves its crisp texture while enhancing its natural sweetness, creating a perfect contrast to the bright lime vinaigrette and fresh herbs. It's the kind of dish that feels right at home at backyard cookouts, beach picnics, and outdoor dinners, pairing beautifully with grilled fish, chicken, or steak.

Ingredients

6–8 ears sweet corn

1–2 pounds heirloom cherry tomatoes, halved (or larger heirloom tomatoes cut into wedges)

2 cups fresh cilantro leaves, roughly chopped

1 jalapeño, seeded and finely diced

4 cups baby arugula

Juice of 2 limes

3 tablespoons red wine vinegar

¼ cup extra-virgin olive oil, plus more for serving

1 avocado, sliced

Kosher salt and freshly ground black pepper, to taste

Instructions

Bring a large pot of water to a boil and season with about 2 teaspoons kosher salt. Add the corn and cook for 2 minutes, just until bright yellow and crisp-tender.

Drain immediately and transfer the corn to an ice-water bath, or rinse under very cold running water, to stop the cooking process.

Once cool, cut the kernels from the cobs and transfer them to a large mixing bowl.

Add the tomatoes, cilantro, jalapeño, arugula, lime juice, red wine vinegar, and olive oil. Season generously with salt and pepper and toss gently until everything is evenly combined.

Transfer the salad to a serving platter. Arrange the avocado slices around the edge or on top of the salad.

Finish with an additional drizzle of olive oil and a sprinkle of salt and freshly ground black pepper. Serve immediately.

Cook's Notes

• Choose the sweetest corn you can find. Fresh-picked local corn will have the best flavor and texture.
• No need to overcook the corn. A quick blanch keeps the kernels crisp and juicy while preserving their natural sweetness.
• Add the arugula at the last minute. This prevents it from wilting and keeps the salad looking fresh and vibrant.
• Swap the herbs. Basil, mint, or flat-leaf parsley can be used in place of some or all of the cilantro.
• Make it a meal. Add grilled shrimp, chicken, salmon, or sliced steak to turn this salad into a light summer dinner.
• Prevent avocado browning. Slice and add the avocado just before serving for the freshest appearance.