A seasonal sweet corn salad featuring smoky roasted sweet corn paired with peppery arugula and an easy lemon dressing.
Tips & Tricks: I prefer the greens to be secondary to the corn mixture, so I only added a minimum amount. If you prefer this to be heavier on the greens, add more as you like.
To toast the pepitas, add a small amount (1 teaspoon or so) of olive oil in a skillet over medium-low heat. Add pepitas and cook, shaking the pan often, until most the pepitas are golden.
Stock up: get the pantry ingredients you will need: Sweet corn, peptias, arugula
Nutrition: see the information.
Find it online: https://naturallyella.com/roasted-sweet-corn-salad/