Fresh Summer Corn – Peppery Arugula – Sharp Tangy Red Onion

I found this salad at Whole Paycheck aka Whole Foods in their deli section. I had it once and set to work on making it myself. It’s very easy with a simple light dressing so it doesn’t take away from all the lovely flavors that the ingredients provide.

What you’ll need: 4-6 ears of fresh summer corn (about 4 cups), 2 cups Arugula, half red onion julienned. Dressing- 1/4 cup rice wine vinegar, 1/2 cup olive oil or canola, salt & pepper to taste. Adjust any of these items to fit your taste.

Cook the corn in salty boiling water for 6 minutes, make sure there is enough room in your pot so the corn can move about.Slice/julienne the red onion and wash/dry the arugula- place these in a mixing bowl – when the corn is done take a knife and remove the corn from the cob. There is no tidy way to do this, I’ve tried all the tricks, it’s still a mess.

Add the corn to the bowl with the red onion and arugula

Ideally the corn is still hot and it wilts the arugula. Mix for a bit so the hot corn gets everything warm and smelling good. Now for the dressing, mix the rice wine vinegar, oil and season to taste.

Dress the salad mixing really well, serve right away as a room temp side dish or chill and serve as a cold crispy salad. Add 1 cup cooked brown rice to this for a more substantial side dish or yummy lunch at the office.

This is a great dish, try it! – If you can’t get fresh corn, frozen will work just fine – at some point please make it with fresh, you’ll be happy you did. Enjoy!