Grilled Corn Strips Salad with Tarragon Creme

Slicing the charred corn in connected strips makes for a hearty presentation to this salad.
Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings 4
Author Karen Gibson


for the tarragon creme dressing

  • 1/3 cup creme fraiche
  • 2 teaspoons white wine vinegar
  • 1 teaspoon honey
  • 2 tablespoons fresh tarragon chopped
  • 1/4 teaspoon salt
  • 1 dash freshly ground black pepper
  • 2 heaping tablespoons goat cheese crumbled

for the corn salad

  • 4 ears corn shucked and silks removed
  • olive oil for brushing
  • 1 handful arugula torn into bite-sized pieces
  • 1 small serrano pepper thinly sliced (optional)
  • 1 tablespoon cilantro chopped
  • salt and freshly ground black pepper


  • Whisk together the creme fraiche, vinegar, honey, salt and pepper until smooth. Stir in the tarragon, then the goat cheese crumbles. Refrigerate until ready to use.
  • Preheat the grill to high and prepare for direct grilling.
  • Lightly brush the ears of corn with olive oil and lay them on the grill. Cook, turning every few minutes, until all sides are slightly charred (about 10 minutes). Remove from the flame and allow the ears to cool.
  • Use a small, serrated knife to remove the kernels from the ears. Keep the ears near horizontal to the cutting board as you slice from stem to tip, and go slowly. The goal is to remove the kernels in connected strips. As a small strip is freed from the cob, stop slicing and gently transfer it to the cutting board.
  • Line a platter with the arugula, then gently arrange the corn strips on top. Scatter the serrano slices, and sprinkle the chopped cilantro over the top.
  • Spoon a portion of the tarragon creme dressing lighlty over the salad, making sure to let colors of the salad peek through. Finish the salad with a pinch of salt and a few grinds of black pepper. Serve the remaining dressing on the side at the table.