Balsamic Corn Salad | Printable recipe
Try removing the silks by brushing the corn with a new toothbrush before cutting it off the cob.
1 tablespoon olive oil
3 1/2 cups fresh corn kernels (about 8 ears)
1 cup diced tomatoes, seeded
1/4 cup olive oil
3 tablespoons white balsamic vinegar
1/2 teaspoon Dijon mustard
1/4 teaspoon salt
1/8 teaspoon pepper
1 cup arugula, sliced into thin ribbons
Heat olive oil over medium heat in a large sauté pan. Add corn kernels and cook for 4 minutes. Cool.
Transfer cooled corn to medium mixing bowl. Add tomatoes.
Whisk to combine olive oil, white balsamic vinegar, Dijon mustard, salt and pepper. Pour over corn and tomatoes.
Chill corn for 4 hours. Before serving, add arugula.
Yield: 4 1/2 cups