Simple Corn and Arugula Salad Recipe
Arugula Corn Salad with Bacon & White Cheddar Dressing
Bring some freshness and color to the barbecue with this corn arugula salad recipe! Nutritious and refreshing arugula, juicy sweet corn, and the savory crunch of crumbled bacon—all tossed in a creamy white cheddar dressing, or your favorite. A simple yet satisfying side dish to add to your BBQ menu! Plus, this corn and arugula salad is so easy to make, starting with boiling fresh corn on the cob.
Whether you’re hungry for fun new salad ideas or you’re looking to fit some greens into your barbecue lunch, this recipe is a great place to start. The sweet corn kernels balance out the crisp, peppery bite of the arugula, with plenty of bacon to keep you salivating and coming back for more. Toss it all in a rich, savory white cheddar salad dressing, and every bite is irresistible! (Let’s be real, toss anything in that salad dressing and I’ll want to devour it…)
Of course, as with any salad, this corn arugula salad is totally flexible and customizable. Swap out the dressing for your favorite, and add any additional toppings that you love! Or, if you don’t want to make your arugula corn salad with bacon, swap it out for shredded chicken, slow cooker BBQ pulled pork, or nix it altogether for a vegetarian salad. Get creative and have fun with it!
Corn Arugula Salad Ingredients
Corn on the cob, cooked & cut
Bacon, cooked & crumbled
White cheddar salad dressing (or dressing of choice)
Addition & Substitution Notes
What does arugula go well with?
If you want to jazz up this simple corn and arugula salad recipe, get creative with additional toppings to give it more flavor and texture:
- Chopped or slivered almonds
- Sliced onion
- Chopped cucumbers
- Cherry tomatoes
- Minced garlic
- Shredded white cheddar cheese
- Shaved parmesan cheese
- Fresh lemon juice & zest
- Sauteed mushrooms
- Cooked chickpeas
- Diced pears or apples
- Cubed avocado
What dressing should I use on my corn arugula salad?
Personally, I used my homemade white cheddar salad dressing on this salad—a recipe based on my favorite store-bought brand, Organic Girl. But really, you can use any dressing that you like here. Keep it simple with oil and vinegar, try a blue cheese dressing, or a creamy avocado dressing, or just drizzle on your favorite BBQ sauce as a dressing!
What if I want a BBQ salad without greens?
You can replace the arugula with any leafy greens that you prefer, or just ditch the greens altogether! Explore putting together a chunkier salad instead: pair your corn kernels with black and/or kidney beans, chopped red onion, cherry tomatoes, and maybe even some cubed avocado. Still, even if you leave out the greens, I recommend keeping the crumbled bacon!
How to Cook Corn on the Cob
You’re welcome to use canned corn kernels in this recipe if you prefer, but I love the taste of freshly cooked corn on the cob! And, it’s super easy to prepare. Simply bring a large pot of salted water to a boil and add your peeled corn cob(s). Boil for just 1 minute, then use tongs to transfer cob(s) into an ice bath to cool. That’s it—your corn is ready to slice off the cob! I recommend leaving any large chunks intact to enjoy in your corn arugula salad.
What Does Corn Salad Go Well With?
The beauty of a simple salad is it can go with just about anything! Of course, I’m partial to serving this BBQ corn salad with a barbecue meal, but you’ve got loads of pairing options:
- BBQ slow cooker pulled pork sandwich with coleslaw
- Grilled, baked, or pan seared fish
- Almond crusted tilapia
- Blackened salmon
- Roasted chicken breast or thighs
- Grilled BBQ chicken and potato salad
- Pan seared steaks
- Dutch oven pot roast
- BBQ pulled pork tacos
To see how this recipe is made, along with the rest of this bento lunch box, check out my Quick & Easy Bento Box Lunch Ideas video!
Corn Arugula Salad with Bacon
- 1 ear corn peeled (or ~⅔ cup kernels)
- 2 cups arugula
- 2 strips bacon cooked and crumbled
- 3 tbsp white cheddar salad dressing to taste (or dressing of choice)
- cracked black pepper
- Cook bacon as desired and allow to cool, then crumble.
- Bring a large pot of salted water to a boil.
- Add peeled corn cob and boil for 1 minute.
- Use tongs to remove corn from pot and add to an ice bath to cool for a few minutes.
- Remove from ice bath and use a knife to remove corn kernels from cob.
- Toss corn with arugula, crumbled bacon, and dressing to taste.
- Serve with a sprinkle of cracked black pepper and enjoy!
- Store in an airtight container in the fridge for 5-7 days.