Corn Confetti and Arugula Salad with Feta with Guest Chef Beth Pav

October 6, 2022

Corn Confetti and Arugula Salad with Feta

Makes 6 – 8 Side Servings


  • 1Tbls Olive Oil
  • 2 large garlic clove, minced
  • ¼ C fresh green onion, minced
  • ½ jalapeno pepper, minced with seeds
  • 3 ears of fresh white and yellow corn, cleaned and cut from the cob
  • ½ C red bell pepper, minced
  • 1 tsp fresh mint, minced
  • 1 tsp fresh thyme, minced
  • 1 tsp fresh parsley, minced
  • 1-2 Tbls of good quality tequila
  • 3-4C arugula
  • 1 pint baby tomatoes, sliced in half
  • 1C feta cheese, crumbled
  • Salt and Pepper to taste

Lemon Vinaigrette:

  • ¼ C fresh squeezed lemon juice
  • ½ C extra virgin olive oil
  • 1 tsp kosher salt
  • ½ tsp fresh ground black pepper


1. Over medium high heat in a medium sauté pan, pour in olive oil.

2. Add garlic, green onion, jalapeno pepper and sauté for just a minute.

3. Add corn and stir ingredients together. Saute a few minutes without touching.

4. Add red bell pepper and ½ of all herbs.  Also add a bit of salt and pepper. Let corn mixture cook for a few more minutes or until the corn becomes a bit tender and you begin seeing a golden crust form on the bottom of the sauté pan.

5. Remove pan from heat and pour tequila over corn mixture.  Immediately return pan to heat to deglaze. Stir corn mixture and let alcohol from tequila burn off.  Add more salt and pepper as needed to taste.

6. When corn is tender remove from heat, add remaining herbs then set aside and let cool. In a large bowl drizzle vinaigrette over arugula, add corn confetti and feta and gently mix. Serve immediately