The past two weekends have been very hot! With temperatures in the 90’s and my weekend plans consisting of everything from boating to bike riding, I am now in full summer mode. One thing I enjoy most about summer is making light easy meals full of fresh ingredients and flavor. At least once a month every summer, I make this corn & arugula salad my mom always makes. It pairs so well with a variety of dishes including barbecue or by itself.

I N G R E D I E N T S

• 5 ears of corn, shucked
• 1/2 red onion, diced
• 1/2 jalepeno
• 1/2 cucumber
• 1/2 cup basil, chopped
• 1 cup baby arugula
• salt and pepper

DRESSING

• 2 tbsp. apple cider vinegar
• 2 tbsp. balsamic vinegar
• 1 tbsp. olive oil
• squeeze of fresh lemon juice

Boil corn on stovetop or grill on a barbecue until cooked through, wait until it has cooled to slice directly off the cob. Mix in red onion, jalapeno, cucumber, basil, arugula, salt and pepper. Slowly add the dressing and mix until well combined. Cover with plastic wrap and refrigerate for at least 1 hour.