GOLDEN CORN SALAD WITH FRESH BASIL

This may seem similar to a Cooking Light potatoes-and-corn-and-other-vegetables-in-Dijon-vinaigrette salad I tried earlier this summer, but I liked this one much more. (I was trying to be bravely open-minded about the first version in my blog entry, but let’s face it, I won’t make it again.) The new recipe is more traditionally salady (only the potatoes are cooked), has less mustard, has basil instead of tarragon, and really features the corn (about which I am completely obsessive this summer), with the potatoes playing only a supporting role. I didn’t have white balsamic vinegar, so I used white wine vinegar instead, and I left out the goat cheese (I had intended to replace it with feta, but then at the last minute it seemed like the salad didn’t need cheese at all), but otherwise I followed the recipe and it was quite straightforward. Be forewarned, though: This makes a lot of salad. (I like how the magazine photo just shows a few arugula leaves scattered around, when in reality the recipe calls for 6 cups of the stuff; I actually ran out of room in my salad bowl.) I was serving it as a side dish with chicken, but when I read the recipe description more carefully, I realized it was intended to yield four main-dish servings, and apparently big ones. I got about six generous side servings. Luckily, the leftovers were tasty. If you still have access to fresh corn in September (looks like ours will last for a few more weeks here in Southern California), this is a great way to celebrate it.

8 ounces small yellow or red potatoes
3 cups fresh corn kernels (about 4 ears)
2 cups assorted cherry tomatoes, halved
1½ cups chopped red bell pepper
¼ cup minced shallots
3 tablespoons white balsamic vinegar (I used white wine vinegar)
1 tablespoon Dijon mustard
½ teaspoon kosher salt
¼ teaspoon black pepper
3 tablespoons extra-virgin olive oil
6 cups arugula, trimmed
½ cup torn fresh basil leaves
2 ounces goat cheese, sliced (I omitted this)

1. Place potatoes in a small saucepan and cover with water. Bring to a boil; cook 11 minutes or until tender. Drain and let cool, then cut potatoes in half lengthwise.

2. Combine potatoes, corn, tomatoes, and bell pepper in a large bowl.

3. Combine shallots and next 4 ingredients (through black pepper) in a small bowl, stirring with a whisk. Slowly pour oil into shallot mixture, whisking constantly. Drizzle over corn mixture and toss well. Add arugula; toss. Sprinkle with basil and top evenly with goat cheese.

Serves: 4 (as a main dish) to 6 (as a side dish)
Time: 30 minutes
Leftover potential: OK (the arugula gets a little wilty, but it’s still fine for a few days)