Grilled Corn, Heirloom Tomato, Avocado, and Arugula Salad

Name: Grilled Corn, Heirloom Tomato, Avocado, and Arugula Salad
Ingredients: Coarse salt and freshly ground black pepper; 6 to 8 ears sweet corn, husks removed; 3 tablespoons olive oil; 1 pound baby heirloom tomatoes, halved; 0.5 bunch cilantro, chopped; 1 jalapeno, seeded and finely chopped; 4 cups arugula; Juice of 2 limes; 3 tablespoons red-wine vinegar; 0.25 cup extra-virgin olive oil, plus more for drizzling; 2 avocados, pitted, peeled, and sliced

3.7

(20)

1 Review

By

Martha Stewart Test Kitchen

Updated on July 27, 2011

Servings:

8

The flavors of summer come together wonderfully in this savory salad recipe. Also try:Broiled Lobster

Ingredients

Coarse salt and freshly ground black pepper
6 to 8 ears sweet corn, husks removed
3 tablespoons olive oil
1 pound baby heirloom tomatoes, halved
½ bunch cilantro, chopped
1 jalapeno, seeded and finely chopped
4 cups arugula
Juice of 2 limes
3 tablespoons red-wine vinegar
¼ cup extra-virgin olive oil, plus more for drizzling
2 avocados, pitted, peeled, and sliced

Directions

Bring a large pot of salted water to a boil over high heat. Prepare an ice-water bath; set aside. Add corn to boiling water and cook, 3 to 5 minutes. Drain and immediately transfer to ice-water bath. Drain and pat dry.
Preheat a grill pan over medium-high heat. Brush corn with olive oil and season with salt and pepper; cook, turning, until lightly charred on all sides, 2 to 3 minutes per side.
Let corn cool slightly; cut kernels from cobs. Transfer corn to a large bowl, along with tomatoes, cilantro, jalapeno, arugula, lime juice, red-wine vinegar, and olive oil; season with salt and pepper. Toss to combine.
Transfer corn mixture to a serving platter and arrange avocado slices around salad; season with salt and pepper and drizzle with olive oil before serving.