Ingredients

• Ingredients Scale 1x2x3x 2 – 3 oz. baby arugula 4 ears of corn, shucked (about 3 cups) *see notes 1 red bell pepper, diced 1/2 red onion, diced 1 lemon, juice of 1 – 2 tablespoons olive oil, optional 1/2 teaspoon salt + pepper, or to taste

Preparation

• Instructions Prep corn: Remove the husks and stringy fibers from the corn cut/slice the corn off the cob. See this, 3 Mess Free Ways to get Corn of the Cobb, for a quick tutorial. Prep the bell pepper and onion. Assemble: In a large mixing bowl, place the arugula, corn, bell pepper and onion. Add the lemon juice, olive oil and salt & pepper. Mix well to combine. Taste for seasoning adding more lemon juice or salt & pepper as needed. Serve: Enjoy right away, or let the salad set for about 10 minutes (you can also chill it if you like). The arugula will soften and slightly wilt during that time making the salad look more proportioned and not so arugula heavy (it makes it a little easier to eat). Store: Leftovers can be stored in an airtight container in the refrigerator for up to 5 days or so.