Arugula-Goat Cheese Fresh Corn Salad

By mz0926

From Cook's Country

August/September 2011
Corn tossed with fresh tomatoes and a bright vinaigrette seems basic, but bland corn, limp tomatoes, and watery dressing reared their heads. To prevent the tomatoes from flooding the dressing with weepy juices, we first salted and drained them. Next, we toasted the corn for nutty depth and transferred it to the zippy dressing while it was still warm to soak up flavor. Finally, we stirred the tomatoes into the cool mixture to sit just until the flavors melded.

Ingredients

• Serves 4 to 6
• Don’t add the tomatoes to the toasted corn until it is cool, as the heat from the corn will partially cook the tomatoes.
• Ingredients2 tomatoes, cored and cut into 1/2-inch pieces
• Salt and pepper
• 2 scallions, sliced thin
• 1 1/2 tablespoons lemon juice
• 2 1/2 tablespoons olive oil
• 5 ears corn, kernels cut from cobs
• 2 ounces coarsely chopped baby arugula
• 4 ounces crumbled goat cheese

Preparation

Step 1

Instructions 1. Toss tomatoes and ½ teaspoon salt in bowl. Transfer to colander set over bowl and let drain for 30 minutes. Combine scallions, lemon juice, ¾ teaspoon salt, and ½ teaspoon pepper in large bowl. Slowly whisk in 1½ tablespoons oil.
2. Meanwhile, heat remaining 1 tablespoon oil in 12-inch nonstick skillet over medium-high heat until shimmering. Add corn and cook, stirring occasionally, until spotty brown, 5 to 7 minutes. Transfer corn to bowl with vinaigrette, tossing to coat, and cool to room temperature, about 20 minutes. Stir in drained tomatoes, arugula, and goat cheese. Let sit until flavors meld, about 30 minutes. Season with salt and pepper to taste. Serve. (Salad can be refrigerated for up to 2 days.)