Grilled Corn and Arugula Salad

Serves 8

1/2 garlic clove
1/2 pound red and yellow miniature tomatoes, cut in half
1/3 cup finely diced red onion
2 ears corn, grilled and cooled*
1/4 cup olive oil
4 teaspoons fresh lemon juice
3/4 teaspoon of kosher salt
1/2 pound arugula
1 ounce Parmigiano-Reggiano

1. Rub the inside of a large bowl with cut garlic clove. Add the tomatoes and red onion. Using a sharp knife, cut the corn kernels cleanly from the cob into the bowl. Do not “milk” the cob to get the last bits,that will muddy the appearance of the dish.
2. In a small bowl, whisk together the olive oil, lemon juice and salt. Place the arugula in a large bowl and toss it with enough of the dressing to coat lightly, about one third of the total amount. Arrange the arugula on a platter.
3. Add the remaining dressing to the corn and tomatoes and stir together gently. Spoon the corn mixture loosely over the arugula, then use a vegetable peeler to shave thin sheets of cheese over the top. Serve

*Note: Grillcorn by soaking the whole unhusked cobs in water at least 20 minutes, then pop them on a hot grill. Grill the ears over a hot fire until they are a dark yellow and are well marked by the grill. This will take around 20 to 30 minutes. Don’t worry if the husks start to char; that just adds to the smoky flavor. Cool slightly and remove husk and silk before serving. (The silk will come away more easily after grilling.)