Today's lunch was sponsored by a laughable oven mishap. I popped a tray of leftover grilled corn in the oven, launched into a long-winded story with colleagues, and walked out of the kitchen . . .without setting a timer. About 2 hours later, I remembered the corn. Luckily, the oven temperature was moderate, and New York’s Bravest weren’t summoned to the test kitchen to investigate a side dish in flames (this has happened.) Out of curiosity, I tried some of the kernels. Lo and behold, they were delicious – crunchy and sweet. The toasted corn pairs beautifully with sweet basil and tangy goat cheese; arugula, lemon juice, and olive oil round out this summer salad. Whoopsie never tasted so good!
Arugula Salad with Toasted Corn
- 2 good handfuls baby arugula
- 1/4 cup torn basil leaves
- 1 well roasted or grilled ear of corn, shucked
- 2 – 3 tablespoons goat cheese
- juice of 1 lemon
- 2 -3 tablespoons olive oil
- coarse salt and freshly ground black pepper
Combine arugula, basil, corn, and cheese. Whisk lemon juice and olive oil in a small bowl. Season with salt and pepper. Drizzle over salad and toss to combine. Adjust seasoning, if necessary.