Prep time: 15 minutes
Cooking time: 8 minutes
Yields: 4 people

Ingredients:

• 1 tablespoon olive oil
• 1 large shallot, diced, about ¼ cup
• salt and pepper
• 4 ears corn, shaved, about 4 cups of kernels
• ¼ cup water
• 1 tablespoon champagne vinegar
• ½ pint ripe cherry tomatoes, cut in half
• large handful of arugula

Directions:

1. Heat oil in a large sauté pan and add shallots, 1/4 teaspoon salt and a pinch of pepper. Sauté over medium heat until they begin to soften, about 2 minutes.
2. Add corn and sauté for 1 minute.
3. Add water, lower the heat and cover the pan.
4. Simmer until corn is tender, about 5 minutes.
5. Transfer to a bowl and season with 1 tablespoon vinegar and 1/4 teaspoon salt. Set aside to cool.
6. Toss in the cherry tomatoes and arugula just before serving and adjust the seasoning with salt, pepper, and a splash of vinegar, if needed.