Ingredients

• 1 bag baby arugula (about 4 to 6 cups)
• 2 ears very fresh sweet corn
• 1 cup cherry tomatoes, halved
• Dressing:
• 1/4 cup extra-virgin olive oil
• 1 tbsp. red wine vinegar
• 1 tsp. pure maple syrup
• 1/2 shallot, grated with a Microplane (or chopped very finely)
• Tiny pinch sea salt

Directions

1. Holding an ear of corn in one hand, carefully run a knife down the side of the cob with your other hand to remove the kernels. Go slow—this can get messy with flying corn kernels everywhere. It’s worth it, though!

2. Place arugula in large bowl and toss with corn and cherry tomatoes.

3. In measuring cup, combine all dressing ingredients and whisk well. Pour over salad and toss gently.

Email to a friend | Print this recipe | Back