Peppery, Tangy Corn Salad

August 19, 2010
2 Ratings
  • Serves 2-3
Author Notes

I think the name says it all: it’s peppery, it’s tangy, it’s corny-sweet, and it’s delicious. Adding a little ricotta salata (one of my favorite cheeses) does the perfect trick for adding just a touch of creaminess.

What You'll Need
  • 2 ears yellow corn
  • 2.5 c arugula
  • 1/4 c red onion, diced
  • 1/4 c ricotta salata, grated
  • 4 tbsp extra virgin olive oil
  • 2 tbsp fresh squeezed lemon juice
  • 4-5 basil leaves, chopped
  • fresh ground pepper to taste
  • pinch of salt
  1. Boil corn ears for 3 minutes, then submerge in an ice bath. Once cooled, shave the corn and put aside. In a large salad bowl, add the arugula and red onion. Add the ricotta, olive oil, lemon juice, basil, fresh ground pepper, and salt. Now add the corn. (You may be wondering why the corn isn’t tossed in first with the arugula. Good question! You don’t want to welt the arugula by having a few warm corn corn kernels.) Serve at room temperature.
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4 Reviews

CBuiTillman October 21, 2011
This salad is great for the last hurray for the end of BBQ season. The flavors work so well together and deliver the perfect spicy/sweet/tangy tasteto go with any type of meat.
lapadia August 19, 2010
Yum...great picture too!
Sagegreen August 19, 2010
SallyCan August 19, 2010
Looks so healthy~like something that I'd want to make and eat. I like that it isn't weighed down with lots of dressing. A fine image too, with the oil and knife positioned in the background.