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

The Martha Stewart Show, May 2010


Read the full recipe after the video.

Recipe Summary



Ingredient Checklist


Instructions Checklist
  • 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.


Reviews (1)

20 Ratings
  • 5 star values: 8
  • 4 star values: 3
  • 3 star values: 5
  • 2 star values: 3
  • 1 star values: 1
Rating: 5 stars
All my favorite summer flavors in one yummy pile. I gobbled it all up.