This is the 2nd salad that I made to pair with all the different sausage recipes I made this past weekend. I wanted something with a little zing but not too overpowering. The 1st salad was a cole slaw. This is more of a salad though it is a lot of corn with some arugula and a smattering of other vegetables. This is definitely a redo. You will really like this salad. Your guests will be impressed. It is not hard just a little different and very colorful.
6 ears fresh corn, husked with silks removed
2 tablespoons canola oil
Salt and pepper
2 cups halved cherry tomatoes
1 small red bell pepper, finely chopped
4 scallions, finely chopped
2 cups packed arugula
1 lemon, juiced
4 tablespoons olive oil
Salt and freshly ground black pepper
Neely’s Barbeque Seasoning, recipe follows
Pre-heat grill on medium heat. Soak corn in husks in water just for a few minutes. Put on the grill and cook for about 5 minutes and roll over and do the other side for 5 minutes.
Remove from grill and allow to cool. Remove the kernels from the cob and place in a large mixing bowl along with the cherry tomatoes, red pepper and scallions.
Reserve putting in the arugula until right before the dressing goes on so it will stay crisp.
In a small bowl, prepare dressing by whisking together lemon juice, olive oil, salt, pepper and Neely’s Barbeque Seasoning, to taste.
Toss the salad with the dressing and serve at room temperature.
Neely’s BBQ Seasoning:
1 tbsp paprika
1/2 tbsp sugar
1/4 tbsp onion powder
Dress the salad right before serving. Enjoy!