This vibrant salad combines the smoky flavor of grilled corn with the freshness of tomatoes and a tangy lime dressing.
Preheat your grill to medium heat.
Ensure the grill is clean and lightly oiled to prevent sticking.
Remove the husks and silks from the corn.
Use a damp cloth to remove any remaining silks from the corn.
Brush the corn with a bit of olive oil and season with salt and pepper.
This step enhances the flavor and prevents the corn from drying out.
Grill the corn for about 6-8 minutes, turning occasionally, until charred.
Keep an eye on the corn to avoid over-charring.
Let the corn cool slightly, then cut the kernels off the cob.
Use a bundt pan to catch the kernels as you cut them off.
Combine the corn kernels, cherry tomatoes, red onion, and bell pepper in a mixing bowl.
Dice the vegetables uniformly for a consistent texture.
Whisk together olive oil, honey, lime juice, minced garlic, and chopped cilantro in a small bowl.
Taste the dressing and adjust the seasoning as needed.
Pour the dressing over the salad and toss to combine.
Add the dressing gradually to avoid overdressing.
Arrange the arugula on a serving platter and top with the dressed salad.
Layering the arugula underneath prevents it from wilting too quickly.
Garnish with fresh parsley and serve.
Serve immediately for the best flavor and texture.
