Corn, arugula and pickled red onions, oh my! It must be summer time. Yay!
This salad started as a plan to use some fresh goat cheese that I had stashed in my fridge. See any goat cheese in the picture below?
No?
Me either.
Turns out that some mouse (ahem) must have made their way into our fridge and ate it before I got home from the market. And that must have been a mighty mouse as our fridge door weighs a ton…
So, then I was left holding a bag of peppery arugula greens, two ears of corn and a red onion. And what do you know? Arugula and corn salad with pickled red onions is just as tasty without the fresh goat cheese.
arugula and corn salad with pickled red onions
inspired by Whole Foods Market
6 oz arugula greens
2 ears of corn
pickled red onions (recipe to follow)
red wine vinaigrette (recipe to follow)
salt and black pepper
Fill up a medium sized pot with water and bring to a boil. In a medium sized bowl, add cold water and ice cubes to fill the bowl halfway. Set aside.
Shuck and remove all silk from the ears of corn. Cut each corn cob in half, making four pieces. Once the water has come to a boil, drop the four pieces of corn into the water and let cook for two minutes. Carefully remove the corn from the boiling water and place into the ice water. Let the corn sit in the ice water for about five minutes or until completely cooled.
Once the corn is cooled, remove from the water and dry slightly with a clean towel. Place the corn on your cutting board, cut side down so that the flat surface is on the cutting board. Use a serrated knife to slowly cut the kernels from the cob, starting at the top of the cob and ending on your cutting board. (Be very careful as the corn may slip – don’t cut yourself!)
After you have removed the kernels, take the back of your knife and slide it down the empty cob to remove the corn milk.
In a large bowl, place the arugula greens, corn kernels and milk, and as much pickled onions as you think you might like. (I added about 2/3rds of the recipe below, but I love pickle-y things!) Add the red wine vinaigrette, one pinch of salt and one pinch of black pepper, and toss to combine. Serves four.
pickled red onions
makes about 3/4 cup
1/2 small red onion, thinly sliced
3 tbsp. red wine vinegar
3 tbsp. water
3 tbsp. granulated sugar
In a small container with a lid, add all ingredients and shake to combine. Let sit for 15-20 minutes, shaking periodically. After the onions have pickled, place them in a colander and rinse with cool water and enjoy!
red wine vinaigrette
makes about 1/2 cup
3 tbsp. red wine vinegar
1/4 cup extra virgin olive oil
1 tbsp. Dijon mustard
1/4 small shallot, minced
pinch of salt and black pepper
In a small container with a lid, add all ingredients and shake to combine. Taste and adjust as needed.
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