Ingredients: |
Ingredients: 1/2 cup cider vinegar
1/4-1/3 cup sugar
1 tsp. kosher salt
1/2 tsp. coarsely ground black pepper
4 ears fresh corn
1/2 cup finely diced red onion (cut to same size as clusters of corn kernels) soaked in ice water for 20 minutes and patted dry
1/2 cup cucumber, seeded, not peeled if unwaxed, then diced to same size of onions
1/2 cup red or orange sweet pepper, diced to same size as onions
1/2 cup cherry or pear tomatoes, halved or quartered
3 Tbs. fresh parsley, finely torn
1 Tbs. fresh basil leaves, pulled apart
1 Tbs. fresh jalapeno, seeds and veins removed, very finely diced
1/2 tsp. sea salt or kosher salt
1-2 cups small arugula leaves (baby spinach leaves can be substituted)
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Directions: |
Directions:
For dressing: In a glass bowl, whisk together vinegar, sugar, the 1 tsp. kosher salt and black pepper until sugar is dissolved. Let dressing stand while preparing salad.
For salad: Cut corn kernels from cobs. In a large bowl, toss corn and remaining ingredients except sea salt and arugula leaves.
To serve: Transfer salad to large serving bowl. Season with the 1/2 tsp. sea salt. Add the dressing. Gently thread in the arugula leaves. Serve immediately. (cucumbers and tomatoes will begin to break down.)
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Personal
Notes: |
Personal
Notes: A light and tasty side salad to accompany any meal during that most blessed time of the culinary year when corn is in season. Fresh corn does not need to be cooked before it is served. It is tender and flavorful right off the cob, and with this mix of herbs and other veggies, it is spectacular.
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This recipe for Fresh Corn Salad is from