Name: Sweet Corn and Cherry Arugula Salad
Prep time: 15 min
Cook time: 5 min
Total time: 20 min
Ingredients: 3 ears sweet corn (kernels removed from cob, about 2.5 cups); 3 tablespoons olive oil (divided); 2 cups cherries (pitted and halved); 8 cups arugula; 1 cup feta cheese (crumbled); 3 tablespoons balsamic vinegar

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With spicy arugula, salty feta cheese, and balsamic vinegar, this Sweet Corn and Cherry Arugula Salad combines delicious flavors and textures for a winning dish. Featuring seasonal produce, it’s an ideal summer recipe to serve as a side or bulk up with additions for a main dish.

Sweet corn and cherry arugula salad on a pink serving tray with utensils

I’m a sucker for fresh cherries! Every year, I look forward to the end of May when they start to pop up at the store. Juicy and sweet, cherries make the perfect snack on a warm, sunny day.

They’re also a wonderful companion to vegetables, particularly spicy arugula and fresh sweet corn. These three seasonal stars shine so much together, they don’t even need many other ingredients to make a remarkable dish.

So if you’re looking for a simple dish that still packs a ton of flavor, this cherry arugula salad is for you! It’s the epitome of hassle-free summer cooking.

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Ingredients and Substitutions
Storage and Prep Ahed
Similar Recipes
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corn husks and cherries spread out next to each other on top of a counter

Ingredients and Substitutions

Fresh cherries: Taking the pits out of cherries is pretty much my least favorite kitchen task. If you eat a lot of cherries like I do, I highly recommend a cherry pitter! It’s such a game changer. If you don’t have a cherry pitter, you can push a stainless steel straw straight down through the center of each cherry to remove the pit.
Sweet corn: I love using fresh corn, but frozen also works for this recipe since you gently cook the corn before adding it to the salad anyway. If you’re using fresh corn, use a serrated knife to slice the corn kernels off the cob, and do this over a plate. This is the easiest way to prep the corn without making a mess.
Feta cheese: Feel free substitute goat, mozzarella, or parmesan cheese. You can even serve your cherry arugula salad with balls of burrata for a different twist if desired.
Extra virgin olive oil and balsamic vinegar: For a shortcut, use store-bought balsamic dressing.

arugula, corn kernels, cherries, and feta cheese in a mixing bowl

Storage and Prep Ahed

Sweet Corn and Cherry Arugula Salad tastes best when you eat it immediately after you make it. If you plan to make the recipe a few hours or even a day before you serve it, combine everything except the dressing in an airtight container and store in the fridge. When you want to eat it, toss in the dressing and enjoy!

sweet corn and cherry arugula salad on a serving platter with gold utensils

Similar Recipes

For another cherry + veggie dish, check out my Jicama Cherry Salsa. And if you’re in the mood for more arugula, see my Quinoa Arugula Salad with Pineapple or the 15 Minute Arugula Parmesan Pita Pizzas.

For more ways to use sweet corn, I think you’ll love the Blueberry Sweet Corn Frozen Yogurt Bark or the Grilled Sweet Corn with Cilantro Chimichurri.

If you make this recipe, I’d love to hear how you like it! Please rate/review using the stars on the recipe card or in the comments sections. For more recipes like this, sign up for the weekly newsletter while you’re here.

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