Peppery corn salad with freshly cooked corn, arugula, bacon, green onions, and cumin.
- 4 large ears of corn
- 2 cups of chopped arugula (about one bunch)
- 4 strips of bacon, cooked, chopped
- 1/3 cup chopped green onions
- 1 tablespoon extra virgin olive oil
- 1 tablespoon white wine vinegar
- 1/8 teaspoon ground cumin
- Salt and freshly ground black pepper to taste
1 Cook the corn: Cook the corn ears, in their husks, either on the grill for a smoky flavor, or by steaming in a large covered stock pot with an inch of boiling water at the bottom of the pot, for 12-15 minutes, or by cooking in a microwave.
Let the corn cool (can run under cold water to speed up the cooling), remove the husks and silk.
I recommend cooking the corn in the husks for the added flavor that the husks impart. If you boil or steam the corn ears after you've already husked them, or if you cook them in the microwave, reduce the cooking time by a few minutes.
2 Remove the corn kernels from the cobs: To remove the kernels from the cobs, stand a corn cob vertically with the tip on a small bowl that is inverted inside a larger, shallow bowl.
Use a sharp knife to make long, downward strokes, removing the kernels from the cob, as you work your way around the cob.
Note: it may help to work over a low table, to be in a better ergonomic position to cut the cobs this way.
3 Make the dressing: In a separate bowl, whisk together the oil, vinegar, salt and pepper, and cumin.
4 Assemble the salad: In a medium sized bowl, mix together the corn, chopped arugula, bacon, and onions.
Mix dressing into salad just before serving. Taste and add more vinegar if necessary to balance the sweetness of the corn.