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Recipe courtesy of Food Network Kitchen
From: Food Network Magazine

Corn Salad with Goat Cheese

  • Level: Easy
  • Yield: 4 servings
  • Total: 20 min
  • Active: 10 min
This is the perfect side for in season corn and doesn’t require any cooking. Simply cut the corn kernels off the cob and let it sit in the vinaigrette before tossing with the rest of the ingredients. The kernels will soften slightly and absorb flavor from the vinaigrette.
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Directions

  1. Soak 1 small sliced shallot in ice water. Whisk 2 tablespoons white balsamic vinegar, 1 tablespoon lemon juice, 1 teaspoon honey and 3 tablespoons olive oil in a large bowl. Add the kernels from 4 ears of corn and season with salt; toss and let sit, 5 to 10 minutes. Drain the shallot and pat dry, then add to the corn along with 2 cups baby arugula and 1/4 cup sliced basil; toss. Season with salt and pepper and top with crumbled goat cheese.

Photograph by Andrew Purcell

Categories:

Salad Recipes Goat Cheese Recipes Corn Recipes Side Dish

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2 Reviews
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Amcdonald

I cooked the corn before adding and it was delicious that way!

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