5 Ingredients or Fewer

Raw White Corn and Arugula Salad

May 10, 2014
0 Ratings
  • Serves 4-6
Author Notes

There is nothing better than sweet corn in the summer. This is a simple salad that features this warm weather staple. I love to make it as a side for barbecues and picnics. —nycnomad

What You'll Need
  • White Corn Salad
  • 4 Ears of Sweet White Corn
  • 3 cups Organic Arugula
  • 1 Red Onion
  • Lemon Thyme Viniagrette
  • 1/3 cup Extra Virgin Olive Oil
  • 1 1/2 Lemons (Juice only)
  • 1/2 teaspoon Sea Salt
  • !/2 teaspoons Thyme Leaves (dried)
  • 1/4 teaspoon Freshly Ground Black Pepper
  1. With a sharp knife, remove the corn kernels from the cob. If you've never done this before, just hold the cob vertically with the thick end on a cutting board and carefully slide the knife down the side of the cob, turning it and repeating until all of the corn has been removed. Alternatively, if you have a mandolin, you can slide the cob across the blade as you would a carrot, cutting lengthwise. Take care with your fingers and turn the cob in order to remove all of the kernels.
  2. Scoop the corn up an place the corn in a bowl.
  3. Peel a red onion and cut it in half. Cut each half into very thin slices using a knife or a mandolin. Add the onions to the corn and toss gently.
  4. Add 2 1/2 cups of arugula to the corn and onions and toss gently.
  5. In a small bowl or a mason jar as I prefer, combine the olive oil, lemon juice, salt, pepper and thyme. Pu the lid on the jar and shake OR mix the vinaigrette with a fork.
  6. Pour the dressing over the salad and toss lightly. That's it! Enjoy. (Scale up to feed a crowd.)

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