This sweet and simple salad is divinely delicious when summer corn is fresh! This dish deserves your best extra-virgin olive oil, as its flavor will really shine in this dish. Serve this salad warm or cold.
Prep time: 0 min | Total time: 0 min | 4 Servings
ears freshly picked corn (shucked and silks removed)
shallot (cut in half lengthwise and very thinly sliced crosswise)
good extra-virgin olive oil
(packed) Earthbound Farm Organic Baby Arugula (chiffonade)
Freshly ground black pepper (to taste)
Sea salt (to taste)
Bring a large pot of water to a boil over high heat. Add the corn, cover and cook 3 minutes. Remove the corn with tongs and set aside to cool.
While the corn is cooking, place the shallot and olive oil in a medium-sized bowl and set aside.
When the corn is cool enough to handle comfortably, hold one ear upright in a wide bowl set in the sink. With a sharp knife, scrape the kernels off the cob in a downward stroke, rotating the cob as you go, until all the kernels have been removed. With the back of your knife (the non-cutting edge), press hard against the cob to scrape the milky juice into the bowl along with the kernels. Repeat with the remaining ears of corn.
Transfer the corn and its juice to the bowl with the shallot-oil mixture. Stir in the arugula and season to taste with salt and freshly ground pepper.
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