Let’s get right to it – I LOVE the corn and arugula salad that Whole Foods has in the spring and summer, but we’re trying to cut costs over here. So I made it instead of buying it all the time and honestly… I can’t taste a difference!

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Recipe

Serves: 2-3 people as a side

Cook Time: 10-20 minutes

Ingredients:

• 2 ears of corn, shucked
• 1 cup of arugula
• half a red onion, thinly sliced
• 1 1/2 tbsp (+ extra for boiling) olive oil
• 2 tsp white vinegar
• salt
• pepper

Instructions:

• Add shucked corn to a large pot of boiling water with salt and olive oil
• Boil until corn becomes fork tender, about 5-7 minutes
• Cut red onion into thin slices – I use the thickest setting on my mandolin
• *OPTIONAL* soak sliced onions in an ice bath – this makes the taste a bit less mild
• Remove corn from water
• *OPTIONAL* place corn on the grill for about 5-7 minutes, flipping halfway
• Add arugula to a medium sized mixing bowl
• Cut kernels off of the corn
• Put corn directly onto arugula and let sit for 1-2 minutes – the heat from the corn will wilt the arugula a bit, making it softer
• Add all other ingredients and mix!