ARUGULA-CORN SALAD

Arugula-Corn Salad image

Provided by Valerie Bertinelli

Time 25m

Yield 4 to 6 servings

Number Of Ingredients 9

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Juice of 2 limes
1/4 cup chopped fresh cilantro
1/4 cup grapeseed oil
2 tablespoons sour cream
Kosher salt and freshly ground black pepper
2 ears corn, shucked
5 ounces baby arugula
1 red bell pepper, chopped
1 cup grape tomatoes, halved

Steps:

For the cilantro-lime dressing: In a cruet, shake together the lime juice, cilantro, grapeseed oil, sour cream and some salt and pepper until creamy. Set aside until ready to serve the salad.
For the arugula-corn salad: Bring a large pot of water to a boil. Add the corn and cook until crisp-tender, about 5 minutes. Rinse under cold water to cool. Cut the kernels from the cobs.
Combine the arugula, bell peppers, grape tomatoes and corn kernels in a large bowl. Add the dressing and toss to coat.