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Arugala Corn Salad with Herb Dressing

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I am always looking for new ways to use things my daughter loves. And grilled corn on the cob is high on that list.

Today I used it to create a Reggae-themed salad, that Bob Marley himself would have sung about if he was still alive.

I charred the corn and paired it with some mustardy arugula and creamy goat cheese. Then I added sundried tomatoes for that pop of color.

I whipped up a dressing of fresh mint & cilantro that just brings this dish home.

It’s so easy and your family are gonna love it xxx Chef MM


Arugala & Corn Salad with Herb Dressing

  • Author: Melissa Mayo




  • 4 large ears of corn, husks removed
  • Olive oil spray
  • 1 bag of Arugula
  • 1 cup of sundried tomatoes slivers
  • ½ cup of goat cheese crumbled
  • A handful of chives chopped


  • 1/2 cup fresh mint leaves
  • 1/4 cup fresh cilantro
  • 1/4 cup white wine vinegar
  • 2 teaspoons honey
  • Olive oil
  • Coarse salt and freshly ground black pepper


Combine the mint, cilantro, vinegar, honey salt, and pepper in a blender, and blend until smooth. With the motor running, slowly add the olive oil and blend until emulsified.

Adjust seasoning with more salt & pepper to taste. Set aside.

Microwave the corn in an oven-proof dish covered with a paper towel for 3 minutes.

Spray the corn with olive oil spray and season with salt & pepper.

Preheat the grill to medium heat. Grill the corn, covered, for 2-3 minutes until charred on all sides. Cool and remove the kernels from the cobs.


Place the arugula in a bowl. Top with the corn kernels, crumbled feta, chopped chives, and sundried tomato slivers. Drizzle with dressing just before serving.


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I'm Melissa, your host & tour guide.

A Food Network chef, author, mamma, eternal optimist, wannabe-mermaid, spice mixologist, and “dough therapist” (yep, it’s a thing)—

I'm also the founder of Susina Cucina, the gorgeous, Italian cooking school I manifested into my reality. I’m obsessed with Aperol spritzes, travel, and mouthwatering food… especially pizza and pasta.

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