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Corn and Arugula Salad

Andria
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Corn and Arugula Salad

Welcome summer back with a Corn and Arugula Salad.

This has been the first official week of summer, and the grocery store and farmers markets show it. Suddenly, we are seeing mounds of corn on the cob piled high in the middle of produce sections and markets. It’s enough to make you feel like cooking with corn.

And still, it’s the start of summer, which for many of us means shutting down the ovens and stoves, at least for a little hiatus. Which is why Corn and Arugula Salad is the thing to throw together this weekend. I say “throw together,” because this is a no-cook, no-bake, no-big-deal salad that is delicious on its own for lunch or also wonderful as a side for whatever else you might be serving, including several salady things which could all amount to one perfect summertime meal.

Spend 10 minutes putting a Corn and Arugula Salad together this week. It’s a fitting way to say, “Welcome back, Summer.”

Corn and Arugula Salad

4 ears corn, husked, kernels cut off the cobs
3 cups arugula
½ cup chopped fresh basil
½ cup olive oil
¼ cup fresh squeezed lemon juice
Salt and pepper 
2 ounces parmesan cheese, shaved with a vegetable peeler

Toss the corn, arugula, and basil together in a medium-sized bowl. In a small bowl, whisk together the olive oil and lemon juice. Add the dressing to the corn and arugula, and toss to coat. Season to taste with salt and pepper. Toss in the parmesan cheese.

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