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Arugula Corn Salad with Bacon
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Prep Time:
10 minutes
Cook Time:
20 minutes
Total Time:
30 minutes
Vibrant corn salad with crispy bacon, peppery arugula, and a hint of cumin.
Ingredients:
  • 4 large ears corn
  • 2 cups arugula, chopped (about one bunch)
  • 4 strips bacon, cooked, chopped
  • 1/3 cup green onions, chopped
  • 1 tablespoon extra virgin olive oil
  • 1 tablespoon white wine vinegar
  • 1/8 teaspoon ground cumin
  • Salt and freshly ground black pepper to taste
Instructions:
  • Cook the corn to your preference: Grill it in the husks for a smoky flavor, steam it in a covered pot with 1 inch of boiling water for 12-15 minutes, or use a microwave. Cool slightly, remove the husks and silk, taking advantage of the added flavor the husks provide. If cooking husked corn or using the microwave, reduce the cooking time slightly.
  • Remove the corn kernels from the cobs: Stand a corn cob vertically inside a large shallow bowl with a small bowl inverted in the center. Using a sharp knife, make downward strokes to cut the kernels off the cob, rotating the cob as you go. Consider working on a low table for better cutting ergonomics.
  • Prepare the dressing by whisking together oil, vinegar, salt, pepper, and cumin in a separate bowl.
  • Prepare the salad by combining corn, chopped arugula, bacon, and onions in a bowl. Mix in the dressing right before serving. Adjust the taste by adding more vinegar if needed to balance the sweetness of the corn.

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