Summery Corn Salad

1. 1

   Preheat oven to 350

2. 2

   I roast the corn in the shucks on a baking sheet for about 20 minutes.

3. 3

   While corn is roasting, cook bacon until crispy. Drain on paper towels and roughly chop.

4. 4

   Remove husks and silks and cut kernels off the ears. I cut the kernels off directly into the bowl I will be serving the salad in.

5. 5

   Add the bacon and chopped green onion or chives (I prefer chives, but I usually don't have them in my fridge. I think the green onions work just fine) to the corn kernels.

6. 6

   In a small bowl, whisk together the olive oil and vinegar. Add in the cumin or paprika if using. Pour over salad. Adjust to taste.

7. 7

   Roughly chop the arugula and add at the last minute. Salt and pepper to taste. Toss and serve.

* Per serving · 4 servings · Values may vary.