Purple Pig


Corn kernels 1/2 Cup (8 tbs)
Sun gold tomatoes 2 Tablespoon
Scallion 1 Tablespoon , diced
Lemon juice 2 Tablespoon
Pepper To Taste
For arugula pesto
Garlic 4 Clove (20 gm)
Salt To Taste
Pine nuts/Walnut 2 Tablespoon , toasted
Arugula 1/4 Cup (4 tbs)
Basil 10 Gram
Parsley 10 Gram
Parmesan cheese 1 Tablespoon
Olive oil 1 Tablespoon



1. In a pestle, add in the garlic, salt and pine nuts. Grind with the mortar.

2. Add in the arugula, basil and parsley. Grind again with mortar.

3. Take out the pesto in a bowl. Add in the parmesan cheese and olive oil. Set aside.

4. In a bowl mix together olive oil and lemon juice. Set aside.


5. In a large bowl, add in the raw corn, sun gold tomatoes, 2 tablespoon arugula pesto, scallion, salt and pepper.

6. Drizzle in the lemon juice and olive oil mixture. Toss all the ingredients.


7. Garnish Corn Salad with arugula pesto and scallion. Serve and enjoy!

Recipe Summary

Difficulty Level: Very Easy
Servings: 2

Nutrition Facts

Serving size

Calories 410Calories from Fat 179

 % Daily Value*

Total Fat 21 g32.3%

Saturated Fat 3 g15%

Trans Fat 0 g


Sodium 326 mg13.58%

Total Carbohydrates 46 g15.3%

Dietary Fiber 10 g40%

Sugars 1 g

Protein 12 g24%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet