We received some beautiful fresh corn on the cob with our box last Thursday, and immediately I knew I wanted to make a corn salad. I make several varieties of corn salad- and almost all of them during the summer. Corn screams summer, and this salad is a great alternative to grilling corn for the forth of July!
The key here, is to make sure all your ingredients are dry before combining. That way, they are enhanced by the Vinagrette, as opposed to soaking it in and becoming soggy. You can make the dressing ahead of time, and simply toss right before serving.
Ingredients:
4 ears of corn, husks removed
2 cups of arugula, washed and patted dry
1 16oz container of fresh mozzarella bites in water, strained, patted dry, and halved
1 carton of cherry heirloom tomatoes
2 avocados, chopped, run through cold water, and dried
8 basil leaves, chiffonade
Directions:
Bring a pot of water to boil. Using a sharp knife, remove corn kernels from cob. (If you do this over a kitchen towel, the kernels will stick to the towel, and not all over the floor). Place kernels in boiling water for 3 minutes. Strain and rinse with cold water to stop the cooking process. Dry.
Combine all ingredients in a bowl, gently tossing to combine.
For the Dressing
Ingredients:
1/2 cup rose vinegar
1/3 cup extra virgin olive oil
1 tsp sugar
Salt and Pepper to taste
Combine in Tupperware, cover, and shake until combined. Add to salad, a little bit at a time, being careful not to overdress, just before serving.
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