When you have leftover grilled corn, remember that all that smoky sweetness needs to be balanced with a fair measure of bite. In this recipe, that bite comes from the diced red onion and tart vinaigrette.
8 SERVINGS
½ |
garlic clove |
½ |
pound red and yellow miniature tomatoes, cut in half |
½ |
cup finely diced red onion |
2 |
ears corn, grilled (see recipe) and cooled, or 2 ears leftover grilled corn |
¼ |
cup olive oil |
4 |
teaspoons fresh lemon juice |
¾ |
teaspoon salt |
½ |
pound arugula |
1 |
ounce Parmigiano-Reggiano |
Rub the inside of a large bowl with the cut garlic clove. Add the tomatoes and red onion. Using a sharp knife, cut the corn kernels cleanly from the cob into the bowl. Do not “milk” the cob to get the last bits (see sidebar); that will muddy the appearance of the dish.
In a small bowl, whisk together the olive oil, lemon juice and salt. Place the arugula in a large bowl and toss it with enough of the dressing to coat lightly, about one third of the total amount. Arrange the arugula on a platter.
Add the remaining dressing to the corn and tomatoes and stir together gently. Spoon the corn mixture loosely over the arugula, then use a vegetable peeler to shave thin sheets of cheese over the top. Serve.