Corn, Red Pepper and Arugula Salad Recipe

This Corn, Red Pepper and Arugula Salad Recipe is a colourful summer salad featuring smoky grilled corn, crisp bell peppers, peppery arugula, creamy feta cheese, and a zesty homemade lemon tarragon vinaigrette. Featured on Maddie and Kiki’s BBQ Barn Season 2, this easy salad recipe brings together fresh seasonal vegetables and bold flavours to create a refreshing side dish that pairs perfectly with grilled meats, seafood, and barbecue favourites.

The Inspiration

Summer is the perfect season for enjoying fresh produce at its peak, and few ingredients capture the essence of the season better than sweet corn and colourful bell peppers. Grilling the corn adds a subtle smoky flavour while enhancing its natural sweetness, creating a delicious contrast with the crisp vegetables and peppery arugula.

Inspired by the outdoor cooking style of Maddie and Kiki’s BBQ Barn Season 2, Maddie and Kiki Longo showcase how simple garden-fresh ingredients can be transformed into an exciting side dish with just a few thoughtful touches. This salad celebrates vibrant colours, fresh herbs, and homemade dressings that allow every ingredient to shine.

The combination of charred corn, juicy peppers, creamy feta, and a bright lemon vinaigrette reflects the relaxed atmosphere of summer entertaining. Instead of relying on heavy dressings, this recipe uses fresh lemon juice, fragrant tarragon, garlic, and honey mustard to create a light vinaigrette that enhances rather than overwhelms the vegetables.

Ingredients

4 ears of corn, husks and silks removed
2 tbsp vegetable oil
2 red bell peppers
1 yellow bell pepper
8 cups arugula (1000 ml)
½ cup sliced red onion (125 ml)
½ cup feta cheese (125 ml), crumbled
¼ cup extra virgin olive oil
Juice of 2 lemons
2 tbsp fresh tarragon, chopped
3 garlic cloves, grated on a rasp
1 ½ tbsp honey mustard
Salt and pepper, to taste

Methods

Preheat the barbecue to high 450F.
Brush the corn with vegetable oil.
Place corn on grill and cook for 7-8 minutes, turning every 2 minutes, or until charred and slightly blistered.
Remove and let cool.
Cut the kernels off the cobs and place in a mixing bowl.
Wash and dry arugula.
Add arugula, peppers, onions and half the feta to bowl with corn.
Make salad dressing.
Add olive oil, lemon juice, tarragon, garlic, honey mustard, salt and pepper to a mason jar.
Put the lid on the mason jar and shake vigorously to emulsify.
Add the desired amount of vinaigrette to the salad and toss.
Plate salad and top with remaining feta cheese.
Enjoy!

Serving Suggestions

This Corn, Red Pepper and Arugula Salad Recipe is a versatile side dish that complements nearly any barbecue menu. Serve it alongside grilled chicken, steak, pork chops, seafood, burgers, or vegetable skewers for a fresh contrast to smoky grilled flavours. The bright lemon vinaigrette also pairs beautifully with Mediterranean-inspired dishes, roasted potatoes, or crusty artisan bread.

This salad is an excellent addition to summer picnics, potlucks, family reunions, and holiday cookouts because it can be prepared in advance, with the dressing added just before serving to keep the arugula crisp. Its colourful presentation and refreshing flavours make it a standout dish for both casual meals and festive gatherings.

Final Thoughts

This Corn, Red Pepper and Arugula Salad Recipe celebrates the best of summer produce with a combination of sweet grilled corn, crisp peppers, peppery greens, creamy feta, and a vibrant homemade vinaigrette. Inspired by Maddie and Kiki’s BBQ Barn Season 2, this recipe proves that simple ingredients can create extraordinary flavours when prepared with care.

Find more recipes from Maddie & Kiki’s BBQ Barn here!