Hosting a “boys’ weekend” at Saule, our rental home in Little Compton, Rhode Island (Go to http://www.sauleri.com. We’re listing #4711871 Homeaway.com), I made this as a side dish to the piles of meats we devoured.
This is a salad you want to make now, while corn and tomatoes are still in season, but I’ve found that frozen organic corn and greenhouse tomatoes work pretty darn well.
2 lbs. fresh or frozen organic corn
1 container grape tomatoes, chopped
1 small red onion, finely chopped
6 oz. mild crumbled cheese, like cotija or feta
1 package (5 oz.) organic baby arugula
1 teaspoon Fleur de Sel
1 teaspoon black pepper
1 tablespoon capers, drained
2 teaspoons white balsamic vinegar
2 tablespoons extra virgin olive oil
If you’re using fresh corn, remove it from the ears, then pan saute it in a little olive oil, but leave it nice and crisp. If you can roast the ears of corn over some coals, even better. If you’re using frozen corn, pan saute in a little olive oil. Set the corn aside to cool.
Mix the corn with all the other ingredients in a bowl. Cover and refrigerate.
Right before serving, taste and season it again, mixing well. I think it’s best a little cooler than room temperature.
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