Grilled and Raw Corn Salad with Wild Arugula and Finger Lime
This easy grilled and raw corn salad celebrates the best of end-of-summer ingredients with a variety of textures and unforgettable, bold flavor.
Ingredients
- 2 ears fresh, sweet corn husked and washed
- 1 tbsp unsalted butter
- 1 tsp lime juice
- 1/4 tsp salt
- 1/4 cup wild arugula coarsely chopped
- 1 finger lime substitute with the zest of ½ lime
- pinch smoked paprika
Instructions
- Over high heat, cook one ear of corn for 2 minutes on each of four sides.
- Remove from heat and rest until cool enough to handle.
- While corn is cooling, make a lime butter by melting the butter and adding the lime juice and salt.
- Remove kernels from both the raw and grilled ears of corn and transfer to a mixing bowl.
- Toss with the lime butter.
- Just before serving, toss in the arugula then fold in half the finger lime pearls. If you don’t have finger lime, you can fold in the zest from ½ lime for a similar flavor effect.
- Top with a pinch of smoked paprika, (a little less than ¼ tsp) and the rest of the finger lime.