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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
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
- 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.
- Scoop the corn up an place the corn in a bowl.
- 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.
- Add 2 1/2 cups of arugula to the corn and onions and toss gently.
- 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.
- Pour the dressing over the salad and toss lightly. That's it! Enjoy. (Scale up to feed a crowd.)
- This recipe was entered in the contest for Your Best Recipe for the Shore
- This recipe was entered in the contest for Your Best Recipe with Corn