Peppery, Tangy Corn Salad

5 steps · 45 min total

1. 01

   Boil and Chill Corn

   Boil the corn ears for 3 minutes. Immediately transfer them to an ice bath to stop the cooking and cool them down.
2. 02

   Shave the Corn

   Once the corn is cool enough to handle, use a sharp knife to shave the kernels off the cobs. Set the kernels aside.
3. 03

   Assemble the Base

   In a large salad bowl, combine the arugula and thinly sliced red onion. Add the ricotta salata, 4 tablespoons of extra virgin olive oil, 2 tablespoons of squeezed lemon juice, a generous amount of fresh ground pepper, and a pinch of salt.
4. 04

   Add the Corn

   Add the shaved corn kernels to the bowl. Tossing them in last helps prevent the arugula from wilting, especially if any kernels are still a little warm.
5. 05

   Toss and Serve

   Gently toss all the ingredients together until everything is evenly coated. Serve the salad at room temperature.