Peppery, Tangy Corn Salad

1. 1

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

2. 2

   Once cooled, shave the corn and put aside.

3. 3

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

4. 4

   Now add the corn. (The corn is tossed in last because you don't want to welt the arugula by having a few warm corn kernels.)

5. 5

   Mix it all together and serve it at room temperature.

* Per serving · 4 servings · Values may vary.

No additional tips available.