Peppery, Tangy Corn Salad

Photo: fraichement

Ingredients

2 ears yellow corn

2 1/2 cups arugula

1/4 cup red onion, diced

1/4 cup ricotta salata, grated

4 tablespoons extra virgin olive oil

2 tablespoons fresh squeezed lemon juice

fresh ground pepper to taste

salt to taste

Preparation

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; then add the ricotta, olive oil, lemon juice, fresh ground pepper, and salt.

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.)

Mix it all together and serve it at room temperature.

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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.

Tags:

ricotta salata

simple

corn

arugula

Yield:

3.0

Added:

Thursday, August 19, 2010 - 10:57am

Creator:

raichement

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