Peppery, Tangy Corn Salad
By: raichement
Published: Thursday, August 19, 2010 - 10:57am

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

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.

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.