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Grilled Corn & Arugula Salad

Grilled summer corn, truffle motz balls, dried cranberries, and habaneros with lemon juice & Olive Oil.



Ingredients: Serves 4

  • 2 ears of fresh corn on the cob
  • 1 Ib. Arugula
  • 1 Marinated mini truffle mozzarella balls
  • 2 tbsp. Lemon Juice
  • 2 tbsp. Olive Oil
  • ¼ tsp. salt
  • Black pepper to your liking


  1. Preheat Grill to 400 degrees F.
  2. Remove corn from husks and wash until all the strings are removed. and place on baking sheet.
  3. Cover the corn with a little olive oil followed by salt & pepper.
  4. Place onto preheated grill and cook on each side until grilled, cover your grill to make sure you get full heat distribution.
  5. Once corn is finished grilling, remove from grill, turn off your grill and propane tank if you are using a gas grill.
  6. Once the corn has had a chance to cool to the touch, cut off the kernels from the stock. Place in a bowl to finish the salad later.
  7. Wash and dry Arugula.
  8. In a bowl add: Olive oil, lemon juice, salt & pepper, give a quick stir. Set aside and place on side to dress right before serving.
  9. Wash and slice habaneros thin. Set aside to finish salad.
  10. Portion out ¼ cup dried cranberries. Set aside to finish salad.
  11. Assembly: On your serving platter, start with the washed and dried Arugula. Place in the center like a nest.
  12. Next add: Chopped grilled corn in the center of the nest of Arugula.
  13. Remove the Motz Balls from your refrigerator and place 7-11 around the Corn.
  14. Add to the outside Arugula nest: cranberries & Habaneros.
  15. Finish your dish with any RollinGreens products.
  16. Serve with the dressing on the side, so you can dress right before you eat.

-Enjoy Chef Ko