During the Summer, it's hard not to take advantage of the plethora of farm stand produce that's available. This recipe utilizes the season's bounty of corn and tomatoes. There's no fancy ingredients or exotic spices, thus the pure and colorful freshness of the veggies is highlighted. By mixing in cooked rice, the salad becomes substantial enough to make up a whole meal. To learn the uncomplicated technique,
- 4 ears fresh corn
- 1-1/2 cups cooked rice, cooled
- 1 pint cherry or grape tomatoes, halved
- 1 cup fresh arugula
- 1 small red onion, cut in thin wedges
- 1 jalapeño pepper, thinly sliced
- Tbsp. rice vinegar or red wine vinegar
- Tbsp. olive oil
- Husk corn and remove silk with a stiff brush; rinse. Cook corn in boiling, lightly salted water for 3 minutes. Remove corn; let cool. Cut corn off the cob in planks. To cut planks, place an ear on its side on a cutting board. Holding the corn firmly with fingers away from the blade, cut off a side of the corn. Rotate and repeat until all sides are removed. Use a spatula to gently move planks to salad.
- Combine cooked rice, tomatoes, arugula, onion and jalapeño pepper. Transfer to serving bowl; top with corn.
- Drizzle with vinegar and olive oil. Season to taste with salt and pepper.
Serves 10 to 12.
- Salads, Main Dishes