I love summer for many, many reasons.
I can finally wear all the strappy tank tops and sundresses that I’ve stashed in a drawer all winter. I can order a new bikini from the Victoria’s Secret semi-annual sale and not feel guilty about it. I can get pedicures and not feel guilty about it. I can eat lots of big salads because that’s about the only thing that sounds good when it’s pushing 100 degrees outside.
Oh, and I can also eat raw corn straight off the cob because it’s so ridiculously sweet and crunchy right now that’s it’s almost like candy.
Never tried raw sweet corn? You’re totally missing out. I actually prefer it to cooked corn and find myself going through massive summer corn cravings where I live off of both this refreshing salad and this one.
This salad is inspired by a recipe from one of my very favorite restaurants, Zuni in San Francisco. It’s made and served at the height of summer, when both corn and cherry tomatoes are sugar sweet and pair perfectly with the spicy bite of the arugula. As many pounds of cherry tomatoes I ate over the fruit feast, I still can’t get enough! They’re like grapes to me.
I made this salad last night to go along with homemade pizza for girl’s night! I used this recipe for my dough and topped it with fresh local goat cheese, sliced tomato and mushrooms. Made complete with Emily’s babaganoush and the vino that Ashley brought! Yay friends.
The dressing for this salad is also super simple: just a blend of olive oil, shallot, red wine vinegar, a little maple syrup and a tiny pinch of salt. Because a salad is nothing without yummy homemade dressing, right? Especially when said homemade dressing literally takes thirty seconds to make.
It’d be perfect for 4th of July, too! Just add something blue. A side of blueberry cake perhaps?
Raw Sweet Corn and Cherry Tomato Salad
Inspired by The Zuni Cafe Cookbook
1 bag baby arugula (about 4-6 cups)
2 ears very fresh sweet corn
1 cup cherry tomatoes, halved
1/4 cup extra virgin olive oil
1 T red wine vinegar
1 tsp pure maple syrup
1/2 shallot, grated with a microplane (or chopped very finely)
tiny pinch sea salt
Holding an ear of corn in one hand, carefully run a knife down the side of the cob with your other hand, removing the kernels. Go slow—this can get messy with flying corn kernels everywhere. It’s worth it though!
Place the arugula in a large bowl and toss with the corn and cherry tomatoes.
In a measuring cup, combine all dressing ingredients and whisk well. Pour over salad and toss gently.