It’s the summer months and I am trying to find dishes that are cool and refreshing. And something that I know that my husband will enjoy. My friend Mindy sent this recipe she got from cooking.com. I tried it out with a few minor changes. Instead of fresh corn, I have used frozen. I used feta cheese. I did a mixture of arugula and spinach(I love spinach). I used fresh celebrity tomatoes from the garden. The salad turned out really well. Try it and let me know what you think!
Pan-roasting corn is a great, quick technique to have in your repertoire. Using a dry pan, no oil required, the kernels caramelize and add a smoky sweetness to the peppery arugula. Cast-iron pans work wonderfully for this task, but any nonstick will do the trick — just make sure you don’t stir too much to allow for browning.
- 3 ears fresh, sweet corn (about 2 cups of kernels)
- 2 tablespoons cider vinegar
- 4 tablespoons extra-virgin olive oil
- 1/2 teaspoon Dijon mustard
- Salt and freshly ground pepper, to taste
- 6 cups arugula
- 1 cup cherry tomatoes, halved
- 1/4 cup crumbled goat cheese
Cut the kernels off of each cob. An easy way to do this is to cut each cob in half (horizontally, not lengthwise), then stand the cob on the flat cut side and slice the kernels off the cob using downward strokes of a chef’s knife.
Set a cast iron or nonstick skillet over medium-high heat. When preheated, spread the kernels out in the dry, hot pan. Let sit until they begin to brown on the underside then stir. (You know your pan is hot when they start popping back up at you – a screen can be useful.) Repeat browning and stirring until cooked but still crisp, about 3 to 5 minutes total. Set aside.
In a large bowl, whisk together the vinegar, olive oil and mustard. Season to taste with salt and pepper.
Toss the arugula in the dressing. Plate the arugula then sprinkle the corn on top. Arrange the tomatoes and goat cheese on top of the corn layer and serve.