Arugula Corn Salad With Bacon Recipe

Total Time: 20 mins Preparation Time: 10 mins Cook Time: 10 mins

Ingredients

• Servings: 4
• 4 large ears of corn
• 2 cups of chopped arugula (about one bunch)
• 4 slices cooked bacon, chopped
• 1/3 cup chopped green onion
• 1 tablespoon olive oil
• 1 tablespoon wine vinegar
• 1/8 teaspoon ground cumin
• salt & freshly ground black pepper

Recipe

• 1 cook the corn ears, in their husks, either on the grill for a smokey flavor, or by steaming in a large covered stock pot with an inch of boiling water at the bottom of the pot, for 12-15 minutes.
• 2 let the corn cool (can run under cold water to speed up the cooling), remove the husks and silk. i recommend cooking the corn in the husks for the added flavor that the husks impart.
• 3 if you boil or steam the corn ears after you've already husked them, or if you cook them in the microwave, reduce the cooking time by a few minutes.to remove the kernels from the cobs, stand a corn cob vertically over a large, shallow bowl.
• 4 use a sharp knife to make long, downward strokes, removing the kernels from the cob, as you work your way around the cob. note: it may help to work over a low table, to be in a better ergonomic position to cut the cobs this way.
• 5 in a medium sized bowl, mix together the corn, chopped arugula, bacon, and onions. in a separate bowl, whisk together the oil, vinegar, salt and pepper, and cumin.
• 6 mix dressing into salad just before serving. taste and add more vinegar if necessary to balance the sweetness of the corn.