Rating: 4 stars
1 Ratings
  • 5 star values: 0
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
  • 1 Rating
Source: Midwest Living

Gallery

Recipe Summary

total:
35 mins
Servings:
8
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • For dressing, in a glass bowl whisk together vinegar, sugar, the 1 teaspoon kosher salt, and black pepper until sugar is dissolved. Let dressing stand while preparing salad.

    Advertisement
  • For salad, cut corn kernels from cobs. In a large bowl toss corn and remaining ingredients except sea salt and arugula leaves.

  • To serve, transfer salad to large serving bowl. Season with the 1/2 tsp. sea salt. Add the dressing; gently thread in arugula leaves. Serve immediately. (Cucumbers and tomatoes will begin to break down.) Makes 8 servings

Tips

Wear kitchen gloves when handling hot peppers, such as jalapenos to avoid burning skin and eyes with volatile oils. When hands touch peppers, wash immediately in warm sudsy water.

Nutrition Facts

77 calories; fat 1g; carbohydrates 17g; insoluble fiber 2g; sugars 10g; protein 2g; vitamin a 680.3IU; vitamin c 20.7mg; thiamin 0.1mg; riboflavin 0.1mg; niacin equivalents 1mg; vitamin b6 0.1mg; folate 32.3mcg; sodium 401mg; potassium 222mg; calcium 10.1mg; iron 0.5mg.
Advertisement