Corn and Arugula Salad with Bacon

I will use just about an excuse to get corn into my meals wherever possible when it is fresh, sweet, and abundant.  I've been tossing corn into my salad at the salad bar at work for a couple of weeks now.  Sadly, it's just the frozen kind, so it's mostly just there for show, not flavor.  When I saw this recipe for corn salad with arugula and bacon, I knew this was a recipe I would like.  To be honest, I didn't know it would be a recipe everyone would like, but it really is a crowd pleaser.

The original recipe is called "Arugula Corn Salad with Bacon," but when you're eating it, it tastes more like a corn salad than an arugula salad.  So much so that I was surprised to look back on these pictures and see that the corn wasn't as dominating in presence as it is in flavor.  To me, this is a good thing, as fresh, sweet corn is one of the best flavors I can imagine.  I made the bacon and corn in advance, so they were both cold.  If you make it the day-of, it's probably best if they are warm and not hot.  As always, I suggest using thick bacon and baking it in the oven for couldn't-be-easier crisp bacon.  You can either grill or steam the corn before taking it off the cob, or you can be like me and cut it off the cob and cook it in a big saute pan with a tablespoon of olive oil.

Precooked corn kernels, chopped peppery arugula, tangy green onions, and crispy bacon make for an irresistible start to a meal.  A small amount of cumin-infused dressing really brightens up the flavor of the salad.  If you're a dainty eater, like Natalie, this salad will fill you up from all the sweet corn.  If you're a pig like me, you'll still have plenty of room for green beans and firecracker shrimp.  Either way, you'll be enjoying this simple salad and wondering why you hadn't discovered this flavor combination sooner.

Corn and Arugula Salad with Bacon
Adapted from Simply Recipes

Makes 4 large servings

4 ears of sweet corn
2 cups of chopped arugula (closer to 4 cups pre-chopping)
6 strips of thick-cut bacon
1/3 cup chopped green onions
1 tablespoon olive oil
1 tablespoon white wine vinegar
1/8 teaspoon cumin
Kosher salt and ground pepper to taste

Cook bacon until crispy, preferably in a 400 degree oven for about 12 minutes, and drain on paper towels.  Chop the bacon into small strips.  Cook four ears of corn - grill, steam, or sauté it - and either cut the kernels off after cooking or before cooking if sauteing the kernels in 1 tablespoon of olive oil.  Either refrigerate bacon and corn, or use while still warm.  Add bacon and corn to a large bowl with 2 cups of chopped arugula and 1/3 cup of chopped green onions.  Make the dressing by whisking together 1 tablespoon olive oil, 1 tablespoon white wine vinegar, 1/8 teaspoon cumin, and plenty of kosher salt and freshly ground pepper.  Dress the salad right before serving.