Sweet Corn and Cherry Arugula Salad

A tasty salad with cherries and feta, sweet corn, and balsamic dressing.

Course Salad

Cuisine American

Prep Time 15

Cook Time 5

Total Time 20

Servings as a side

Calories 257kcal

Peel the corn and remove any threads. Use a serrated knife to slice the kernels off each cob over a large plate or cutting board. Alternatively, you can use frozen corn.
Heat 1 tablespoon of the olive oil in a large skillet over medium high heat. Add the corn to the skillet and cook for 5 to 7 minutes, or until slightly browned. Remove from heat.
While the corn is cooking, prep the cherries by using a cherry pitter or pushing a stainless steel straw through the center of each cherry to remove the pit. Slice each one in half.
In a large bowl, combine the arugula, cherries, corn, and feta cheese.
In a separate bowl, whisk together the other 2 tablespoons olive oil and the balsamic vinegar and pour this over the salad. Toss until well coated. Enjoy!
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You can adjust the amounts of ingredients based on your personal preferences. If you prep this in advance, do not add the dressing until you plan to eat it to prevent it from getting soggy.
Serve as a side dish or add protein, such as chicken, beans, or salmon, to bulk it up into a main dish.