Peppery, Tangy Corn Salad

Name: Peppery, Tangy Corn Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: International
Ingredients: 2 ears corn; 2.5 cups arugula; 0.25 cup onion; 0.25 cup ricotta salata; 4 tablespoons extra virgin olive oil; 2 tablespoons squeezed lemon juice; 3 servings ground pepper; 3 servings salt

Ingredients

ears corn2
arugula2.5 cups
onion0.25 cup
ricotta salata0.25 cup
extra virgin olive oil4 tablespoons
squeezed lemon juice2 tablespoons
ground pepper3 servings
salt3 servings

Nutrition Facts

Calories265kcal

Protein5g

Carbs14g

Fat22g

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Instructions

Boil corn ears for 3 minutes, then submerge in an ice bath.

Once cooled, shave the corn and put aside.

In a large salad bowl, add the arugula and red onion; then add the ricotta, olive oil, lemon juice, fresh ground pepper, and salt.

Now add the corn.

(The corn is tossed in last because you dont want to welt the arugula by having a few warm corn kernels.) Mix it all together and serve it at room temperature.

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