Raw Corn, Arugula and Scallion Salad – Recipe!

Corn season is only for a few months a year and it’s time to take advantage of this sweet harvest and prepare a Raw Corn, Arugula and Scallion Salad.

Crisp and crunchy — mildly sweet — fresh corn is brilliant right now.  I prefer raw corn over cooked because you can taste that true freshness.  It slices off the cob so easily and when tossed in a bowl, it becomes the star of the recipe.  Peppery arugula, a mild jalapeno, and some scallions that have been soaked in water to reduce their bite are all you need for a refreshing meal.

I tossed it all into a big bowl and squeezed lime juice over top, and seasoned with salt and pepper, and then finished with a drizzle of olive oil.  Simple ingredients make the best summertime meals.  It’s also delicious with grilled protein of any kind.

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Ingredients

2 fresh ears of corn, husked

3 scallions, ends trimmed

1 red or green jalapeno

1 1/2 cups baby arugula

1 lime

1/4 cup olive oil

salt and pepper

2 ounces Parmesan cheese

(Serves 2-4)

To Prepare:

1. Slice corn off cobs and place in large serving bowl.
2. Slice scallions and place in a bowl of ice water.  Slice jalapeno in half and remove seeds, then mince.
3. Add jalapeno to corn, along with arugula and juice of 1 lime, toss.
4. Remove scallions from water and add to corn mixture.  Spirnkle salad with 1/2 teaspoon salt, 1/8 teaspoon black pepper and drizzle with olive oil, toss.
5. Dust with fresh parmesan cheese.  Enjoy!