Fresh Corn Salad

By LRay

Trim base of corn fast and stand it upright on a stable surace. With a sharp knife sue a sawinmg motion to slice kernels from ears. Timing is everything. Wait until the very last minute to cut the corn from the cobs for this salad -- that way, the corn stays as sweet and crisp as posible.

Ingredients

• 1/2 cupcider vinegar
• 1/4 - 1/3 cupsugar
• 1 teaspoonkosher salt
• 1/2 teaspooncoarsely ground black pepper
• 4 ears fresh corn
• 1/2 cupfinely diced red onion (cut to same size as the clusters of corn kernels), soaked in ice water for 20 minutes and patted dry
• 1/2 cupcucumber, seeded, not peeled if unwaxed, then diced to same size of onions
• 1/2 cupred or orange sweet pepper, diced to same size as onions
• 1/2 cupcherry or pear tomatoes, halved or quartered
• 3 tablespoonsparsley, finely torn
• 1 tablespoonbasil leaves or buds, pulled apart
• 1 tablespoonfresh jalapeno, seeds and veins removed, very finely diced*
• 1/2 teaspoonsea salt or kosher salt
• 1 - 2 cupssmall arugula leaves

Details

Servings 8
Preparation time 35mins
Cooking time 35mins
Adapted from bhg.com

Preparation

Step 1

1. For dressing, in a glass bowl whisk together vinegar, sugar, the 1 teaspoon kosher salt, and black pepper until sugar is dissolved. Let dressing stand while preparing salad.

2. For salad, cut corn kernels from cobs. In a large bowl toss corn and remaining ingredients except sea salt and arugula leaves.

3. To serve, transfer salad to large serving bowl. Season with the 1/2 tsp. sea salt. Add the dressing; gently thread in arugula leaves. Serve immediately. (Cucumbers and tomatoes will begin to break down.) Makes 8 servings

From the Test Kitchen•Tip Wear kitchen gloves when handling hot peppers, such as jalapenos to avoid burning skin and eyes with volatile oils. When hands touch peppers, wash immediately in warm sudsy water.

Nutrition Facts (Fresh Corn Salad) Servings Per Recipe 8,
Calories 77,
Protein (gm) 2,
Carbohydrate (gm) 17,
Fat, total (gm) 1,
Dietary Fiber, total (gm) 2,
Sugar, total (gm) 10,
Vitamin A (IU) 680,
Vitamin C (mg) 21,
Thiamin (mg) 0,
Riboflavin (mg) 0,
Niacin (mg) 1,
Pyridoxine (Vit. B6) (mg) 0,
Folate (µg) 32,
Sodium (mg) 401,
Potassium (mg) 222,
Calcium (DV %) 10,
Iron (DV %) 1,
Percent Daily Values are based on a 2,000 calorie diet