Arugula Roasted Corn Bowl

Chef Matt of Taylor Farms shows us how to make a delicious Arugula 'Elote' or Roasted Corn Bowl.

Serves: 2|Prep: 10 minutes|Cook: 5-7 minutes|Total: 15 minutes |Provided by Taylor Farms


  • 2-ounces Taylor Farms Arugula
  • 1 TBSP Taylor Farms Diced Red Onion
  • 1 whole corn cob
  • 1 TBSP mayonnaise
  • 1 TBSP chili powder
  • 1 tsp cumin
  • 1 tsp kosher salt
  • 2-ounces red bell pepper diced
  • 1 TBSP minced jalapeño
  • 1 TBSP lime juice
  • 2-ounce fried tortilla strips or chips
  • 1-ounce green onion sliced
  • 1-ounce Cotija cheese
  • 1-ounce Arugula Cilantro Lime Crema


  1. Blend all ingredients for the Arugula Lima Cream Dressing in a food processor.
  2. Brush corn with mayo. Season with chili powder, cumin and salt. Roast corn 5 to 7 minutes until cooked on a grill or stove top. Once cooked allow it to cool down and cut off the kernels. Toss the kernels with peppers, Taylor Farms Diced Red Onions and lime juice.
  3. In a mixing bowl, toss Taylor Farms Arugula with the mixture from previous step. Top off with tortilla strips, cotija cheese, and drizzle with the Arugula Lime Crema. Serve and enjoy!
    1/2 cup greek yogurt
    2 cups of Taylor Farms Arugula
    1 tsp lime zest
    1 TBSP lime juice
    1 tsp kosher salt