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closeup of corn salad with finger lime and wild arugula on a white plate

Grilled and Raw Corn Salad with Wild Arugula and Finger Lime

This easy corn salad celebrates the best of end-of-summer ingredients. 

Course Lunch, Side Dish
Cuisine American
Dish Type Salad, Side Dish
Cooking Style Vegetarian
Diet and Health gluten-free, Healthy
Seasonal autumn, summer
Ingredient corn, Finger Lime
Prep Time 10 minutes
Cook Time 6 minutes
Total Time 16 minutes
Servings 2 -4 servings
Created by Amy Reiley

Ingredients

  • 2 ears 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

  1. Over high heat, cook one ear of corn for 2 minutes on each of four sides.
  2. Remove from heat and rest until cool enough to handle.
  3. While corn is cooling, make a lime butter by melting the butter and adding the lime juice and salt.
  4. Remove kernels from both the raw and grilled ears of corn and transfer to a mixing bowl.
  5. Toss with the lime butter.
  6. 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.
  7. Top with a pinch of smoked paprika, (a little less than ¼ tsp) and the rest of the finger lime.