Peppery, Tangy Corn Salad

Ingredients

2 1/2 cups arugula
1/4 cup red onion, diced
1/4 cup ricotta salata, grated
fresh ground pepper to taste
salt to taste

Preparation

1
Boil corn ears for 3 minutes, then submerge in an ice bath.
2
Once cooled, shave the corn and put aside.
3
In a large salad bowl, add the arugula and red onion; then add the ricotta, olive oil, lemon juice, fresh ground pepper, and salt.
4
Now add the corn. (The corn is tossed in last because you don’t want to welt the arugula by having a few warm corn kernels.)
5
Mix it all together and serve it at room temperature.

Tools

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About

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.

Yield:

3.0

Added:

Thursday, August 19, 2010 - 10:57am

Creator:

raichement

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