Time: 20 min.
Complexity: easily
Servings: 4

This salad is a great way to use juicy young corn without cooking it. Simply cut the kernels off the cob and soak them in the vinaigrette for a few minutes before tossing with the other ingredients. The kernels will soften slightly and absorb the flavors of the dressing. A perfect summer side dish for grilled meat or fish.

Ingredients:

• 4 ears of corn
• 2 cups fine arugula
• 1/4 cup chopped basil

Substituting ingredients
Measuring containers used

1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Recipes with similar ingredients

corn kernels, arugula, balsamic vinegar, lemon juice, honey, basil

We recommend

Preparation:

Step 1
• Soak 1 finely chopped shallot in ice water.
Step 2
• In a large bowl, combine 2 tablespoons white balsamic vinegar, 1 tablespoon lemon juice, 1 teaspoon honey, and 3 tablespoons olive oil. Add the kernels from four ears of corn and season with salt; stir and let sit for 5-10 minutes.
Step 3
• Drain and pat dry the onions, then add them to the corn along with 2 cups of finely chopped arugula and 1/4 cup of chopped basil; toss to combine. Season with salt and pepper to taste and sprinkle with crumbled goat cheese.

Votes: 3