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Summery Corn Salad
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Description
I had this dish at a party last year and have been making it almost weekly (through the summer) since. The sweet corn pairs wonderfully with smoky bacon and the peppery arugula. I have grilled, boiled and roasted the corn and they all turn out delicious, though we prefer the roasted corn flavor. You can add more or less vinegar to taste and the cumin or sweet paprika are optional.
Ingredients
- 4 ears Corn
- 4 slices Bacon
- 2 Tablespoons Finely Chopped Chives Or Green Onions
- 2 Tablespoons Good Quality Olive Oil
- 1 Tablespoon White Wine Vinegar, Or More To Taste
- 1 teaspoon Cumin Or Really Good Quality Sweet Smoked Paprika
- 1 bunch Arugula
- Salt And Pepper, to taste
Preparation
Preheat oven to 350
I roast the corn in the shucks on a baking sheet for about 20 minutes.
While corn is roasting, cook bacon until crispy. Drain on paper towels and roughly chop.
Remove husks and silks and cut kernels off the ears. I cut the kernels off directly into the bowl I will be serving the salad in.
Add the bacon and chopped green onion or chives (I prefer chives, but I usually don’t have them in my fridge. I think the green onions work just fine) to the corn kernels.
In a small bowl, whisk together the olive oil and vinegar. Add in the cumin or paprika if using. Pour over salad. Adjust to taste.
Roughly chop the arugula and add at the last minute. Salt and pepper to taste. Toss and serve.
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2 Comments
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geekwif on 6.1.2010
This made a pretty tasty side dish to accompany the grilled pork chops we had last night. I didn’t have any corn on the cob, so I used frozen corn – just gave it a quick turn in the frying pan first. And I didn’t have white wine vinegar, so I used white wine and just a splash of balsamic vinegar. The roasted corn would probably have been better, but it was quite good anyway.
dairygirl on 8.22.2009
Wonderful medley of flavors. So simple and few ingredients but each has a distinct and intense flavor, it will exceed your expectations!
I used some sub-par corn that had been kind of mushy when we ate it straight off the cob–and this dish was still excellent. Also, I skipped the olive oil.
It’s a colorful, pretty side that will liven up your dinner plate.