Fresh Corn Salad

By Gina G

Ingredients

• 1/2 cup cider vinegar
• 1/4 - 1/3 cup sugar
• 1 teaspoon kosher salt
• 1/2 teaspoon coarsely ground black pepper
• 4 ears fresh corn
• 1/2 cup finely 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 cup cucumber, seeded, not peeled if unwaxed, then diced to same size of onions
• 1/2 cup red or orange sweet pepper, diced to same size as onions
• 1/2 cup cherry or pear tomatoes, halved or quartered
• 3 tablespoons parsley, finely torn
• 1 tablespoon basil leaves or buds, pulled apart
• 1 tablespoon fresh jalapeno, seeds and veins removed, very finely diced*
• 1/2 teaspoon sea salt or kosher salt
• 1 - 2 cups small arugula leaves

Details

Servings 8

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.