Grilled Corn Salad With Cherry Tomatoes, Arugula & Ricotta Salata

Name: Grilled Corn Salad With Cherry Tomatoes, Arugula & Ricotta Salata
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 6
Cuisine: Global
Ingredients: 227 grams to 3 bunches arugula (about , stemmed, or 1/4 lb. baby arugula; 237 milliliters cherry tomatoes; 5 ears corn, unhusked; 6 servings Kosher salt and freshly ground black pepper; 79 milliliters extra-virgin olive oil; 57 grams ricotta salata; 1 shallot, finely chopped; 2 Tbs sherry vinegar; 1 Tb Champagne vinegar or white-wine vinegar

Grilled Corn Salad With Cherry Tomatoes, Arugula & Ricotta Salata might be just the side dish you are searching for. Watching your figure? This gluten free and vegetarian recipe has 205 calories, 5g of protein, and 15g of fat per serving. This recipe serves 6. This recipe covers 10% of your daily requirements of vitamins and minerals. It will be a hit at your The Fourth Of July event. 9 people found this recipe to be scrumptious and satisfying. If you have arugula, white-wine vinegar, ricotta salata, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes roughly 45 minutes.

Instructions

Heat a gas grill to medium high or prepare a medium-hot charcoal fire.

Equipment you will use

Grill

Remove the thick, outer leaves of the corn husk. Peel back the inner leaves, being careful to leave them attached to the cob.

Ingredients you will need

Corn

Remove as much of the corn silk as possible and then fold the inner leaves back over the corn. Its fine if some of the kernels show through gaps in the leaves. Once the fire is hot, put the corn on the grate, cover the grill, and cook, flipping often, until the husk is very charred and some of the kernels are browned and feel cooked when pressed with a fingernail, 10 to 15 minutes. Set aside to cool.

Ingredients you will need

Corn

Equipment you will use

Grill

Combine the shallot, Champagne or white-wine vinegar, and sherry vinegar in a medium bowl. Season with salt and pepper and let macerate for 20 minutes.

Ingredients you will need

White Wine Vinegar

Salt And Pepper

Sherry Vinegar

Champagne

Shallot

Equipment you will use

Bowl

Whisk in the oil. Taste and adjust the seasonings; set aside. Meanwhile, wash and dry the arugula. Put it in a bowl, cover with a damp paper towel, and refrigerate. Shuck the corn and wipe it off well, making sure no flecks of charred husk or corn silk cling to it.

Ingredients you will need

Seasoning

Arugula

Corn

Cooking Oil

Equipment you will use

Paper Towels

Whisk

Bowl

Cut the kernels off the cob and put them in a large salad bowl.

Equipment you will use

Bowl

Cut each cherry tomato in half from stem to tip and set aside (dont refrigerate).

Ingredients you will need

Cherry Tomato

Pour some of the the vinaigrette over the corn and toss well. Gently toss in the arugula and tomatoes, drizzle with the remaining vinaigrette, and season with a little salt and pepper. Crumble the ricotta salata over the salad and serve.

Ingredients you will need

Salt And Pepper

Ricotta Salata Cheese