Ingredients

• 4  ears fresh corn
• 1-1/2  cups cooked rice, cooled
• 1  pint cherry or grape tomatoes, halved
• 1  cup fresh arugula
• 1  small red onion, cut in thin wedges
• 1  jalapeño pepper, thinly sliced
• 2  Tbsp. rice vinegar or red wine vinegar
• 2  Tbsp. olive oil

Directions

1. Husk corn and remove silk with a stiff brush; rinse. Cook corn in boiling, lightly salted water for 3 minutes. Remove corn; let cool. Cut corn off the cob in planks (see note).

2. Combine cooked rice, tomatoes, arugula, onion and jalapeño pepper. Transfer to serving bowl; top with corn.

3. Drizzle with vinegar and olive oil. Season to taste with salt and pepper. Serve at room temperature. Makes 10 to 12 servings.

4. Note: To cut planks, place an ear on its side on a cutting board. Holding the corn firmly with fingers away from the blade, cut off a side of the corn. Rotate and repeat until all sides are removed. Use a spatula to gently move planks to salad.