Fresh Corn Salad
1/2 cup cider vinegar
1/4 - 1/3 cup sugar
1 teaspoon kosher salt
1/2 teaspoon coarsely ground black pepper
4 ears fresh corn
1/2 cup finely diced red onion (cut to same size as the clusters of corn kernels), soaked in ice water for 20 minutes and patted dry
1/2 cup cucumber, seeded, not peeled if unwaxed, then diced to same size of onions
1/2 cup red or orange sweet pepper, diced to same size as onions
1/2 cup cherry or pear tomatoes, halved or quartered
3 tablespoons parsley, finely torn
1 tablespoon basil leaves or buds, pulled apart
1 tablespoon fresh jalapeno, seeds and veins removed, very finely diced*
1/2 teaspoon sea salt or kosher salt
1 - 2 cups small arugula leaves
Directions:
For dressing, in a glass bowl whisk together vinegar, sugar, the 1 teaspoon kosher salt, and black pepper until sugar is dissolved. Let dressing stand while preparing salad.
For salad, cut corn kernels from cobs. In a large bowl toss corn and remaining ingredients except sea salt and arugula leaves.
To serve, transfer salad to large serving bowl. Season with the 1/2 tsp. sea salt. Add the dressing; gently thread in arugula leaves. Serve immediately. (Cucumbers and tomatoes will begin to break down.)
Recipe shared from:
http://www.bhg.com/recipe/fresh-corn-salad/