Summer is all about light dinners for me. Quick, easy & fresh foods are the best for this time of year. I tried this recipe yesterday for dinner and posted it on Facebook. A few people asked for the recipe so here goes, a few things I did do to change it up a bit was to add some honey & few herbs from my garden to the dressing and I used brown rice instead of white because I am trying to stay away from the "white stuff" when I can. Give it a try!
2 ears fresh corn roasted or boiled
1 1/2 cups cooked brown rice, cooled
1 c. cherry or grape tomatoes, halved
2 c. fresh arugula
1 small red onion, cut in thin wedges
1 jalapeno pepper, thinly sliced
4 tablespoons rice vinegar or red wine vinegar
4 tablespoons olive oil
1 t. honey
2 t. fresh herbs chopped (I used dill & basil)
fresh cracked pepper & kosher salt
Cook corn in boiling, lightly salted water for 3 minutes. Remove corn; let cool. Cut corn off the cob in planks (see note). You may also roast the corn-your choice!
Combine cooled cooked rice, tomatoes, arugula, onion and jalapeno pepper. Transfer to serving bowl; top with corn.
In a separate bowl combine the vinegar, herbs, honey salt & pepper. Whisk in the oil until well blended.
Drizzle dressing and toss gently as to not to break up the corn. Serve at room temperature.
From the Test Kitchen
Note 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.
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