Jordan winery grilled corn salad with peppers arugula recipe 3888 web hero « back to recipes

Grilled Corn Salad with Roasted Peppers and Arugula

This grilled corn salad is the epitome of summer with fresh corn, Aleppo peppers and arugula. Enjoy as an easy side dish or light lunch. The sweetness of the corn brightens the stone fruit flavors in Jordan Chardonnay.

Ingredients

  • 6-8 cobbs of corn, grilled

  • 2 Tbsp Aleppo crushed peppers

  • ½ cup Jordan Extra Virgin Olive Oil

  • 2 medium red onions

  • 3 red bell peppers

  • 3 cups lemon cumin vinaigrette

  • Salt and pepper to taste

  • 1 cup wild baby arugula

  • ½ cup feta cheese

For the lemon cumin vinaigrette

Ingredients

  • 6-8 cobbs of corn, grilled

  • 2 Tbsp Aleppo crushed peppers

  • ½ cup Jordan Extra Virgin Olive Oil

  • 2 medium red onions

  • 3 red bell peppers

  • 3 cups lemon cumin vinaigrette

  • Salt and pepper to taste

  • 1 cup wild baby arugula

  • ½ cup feta cheese

For the lemon cumin vinaigrette

Instructions

serves 4-6

To make the dressing, combine lemon juice, Dijon mustard, cumin, curry, salt and pepper in a blender at medium speed. While blending, slowly drizzle Jordan Extra Virgin Olive Oil until emulsified. Refrigerate and keep for up to one week.

In a nonreactive bowl, toss ears of corn with ¼ cup Jordan Extra Virgin Olive Oil, Aleppo pepper and salt. Grill corn on medium high heat until it begins to brown. Let the corn cool to touch, then slice kernels off of the cob and set aside.

Peel the onions, seed the peppers and julienne both. Toss both with ¼ cup Jordan Extra Virgin Olive Oil and salt and pepper to taste. Distribute evenly on a baking sheet. Roast in the oven at 450* for approximately 7-10 minutes. Remove from the oven, allow to cool, then set aside.

Combine all ingredients but arugula and feta in a large bowl. Add salad dressing to taste and gently toss. Sprinkle arugula and feta on top as garnish. Serve immediately.

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