This prosciutto, charred corn and arugula salad is simple, elegant and full of flavor. Sweet charred corn, crispy prosciutto, peppery arugula and a creamy parmesan vinaigrette come together for a truly delicious salad.
If you love seasonal produce, this might become your new go-to salad.
Even as the weather starts to cool, summer corn is worth celebrating. Fresh sweet corn is fleeting, and this salad makes the most of it while it’s still in season.
The idea was to build a simple house-style summer salad where the corn can shine without too many competing ingredients. It’s a great starter salad or a light main with a crusty slice of sourdough.
Despite its simplicity, the salad tastes rich and layered. The base is just arugula, corn, prosciutto and parmesan, plus a pinch of salt and pepper and a generous drizzle of parmesan vinaigrette.
Each ingredient contributes something distinct:
- Sweet, crisp corn with a touch of char.
- Crispy, salty prosciutto for texture and savory depth.
- Peppery, fresh arugula to balance the richness.
- Buttery, nutty parmesan to round everything out.
Yes, the salad is delicious on its own, but the parmesan vinaigrette elevates it. This dressing is savory, bright and slightly creamy from the cheese, and it pairs beautifully with the sweet corn and salty prosciutto.
The vinaigrette is versatile and keeps in the fridge for a few days—just whisk or shake before using.
Crunch is key for a satisfying salad. Grilling the corn adds caramelized notes and a pleasant bite, though raw corn cut from the cob works well too for a fresher crunch.
The real showstopper is the crispy prosciutto. Thin slices crisp up quickly in a hot skillet and break into delicate, crunchy pieces that are perfect sprinkled over the greens—an excellent alternative to bacon.
Serve as a starter, a side, or enjoy as a light dinner with crusty bread.
Prosciutto Corn Arugula Salad
Crispy Prosciutto and Charred Corn Arugula Salad
Ingredients
- 4 thin slices prosciutto
- 3 ears of corn
- 8 to 10 cups arugula greens
- Kosher salt and pepper, to taste
- 1/4 cup shaved parmesan cheese
Parmesan Vinaigrette
- 3 tablespoons white wine vinegar
- 1 garlic clove, minced
- 1 tablespoon chopped chives
- 1 tablespoon fresh dill, chopped
- 1 teaspoon honey
- 1 teaspoon dijon mustard
- Pinch of salt and pepper
- 1/2 cup olive oil
- 3 tablespoons finely grated parmesan cheese
Instructions
- Preheat grill to high. Shuck the corn. You can brush the ears with a little olive oil if you like, but it’s not necessary; the corn chars nicely on its own.
- Grill the corn, turning occasionally, until charred and golden—about 10 to 15 minutes depending on size. Let cool slightly, then slice the kernels from the cob.
- Heat a large skillet over medium heat. Add the prosciutto and cook until crisp and golden, about 5 to 6 minutes. Transfer to paper towel to cool and crisp further.
- Toss the arugula in a large bowl with a pinch of salt and pepper. Add the corn and shaved parmesan. Drizzle with a few tablespoons of the vinaigrette and toss to coat.
- Break the crispy prosciutto into small pieces and sprinkle over the salad. Add more dressing if desired and serve immediately.
Parmesan Vinaigrette
Whisk together the vinegar, garlic, chives, honey and dijon. While whisking, stream in the olive oil until the dressing emulsifies. Stir in the grated parmesan. Store in the refrigerator for 2–3 days; whisk or shake before serving.
Crispy, crunchy, and full of summer flavor—this salad is easy to make and impressive to serve.