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
Ingredients
- White Corn Salad
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4
Ears of Sweet White Corn
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3 cups
Organic Arugula
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1
Red Onion
- Lemon Thyme Viniagrette
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1/3 cup
Extra Virgin Olive Oil
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1 1/2
Lemons (Juice only)
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1/2 teaspoon
Sea Salt
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!/2 teaspoons
Thyme Leaves (dried)
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1/4 teaspoon
Freshly Ground Black Pepper
Directions
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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.
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Scoop the corn up an place the corn in a bowl.
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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.
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Add 2 1/2 cups of arugula to the corn and onions and toss gently.
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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.
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Pour the dressing over the salad and toss lightly. That's it! Enjoy. (Scale up to feed a crowd.)
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