Fresh Corn-Rice Salad

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 into wedges
1 jalapeno pepper, thinly sliced
2 tbsp. rice vinegar or red wine vinegar
2 tbsp. olive oil
 
DIRECTIONS
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 of the cob in planks. 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 or the corn.  Rotate and repeat until all sides are removed.  Use a spatula to gently move planks to salad.
 
Combine cooked rice, tomatoes, arugula, onion and jalapeno pepper.  Transfer to serving bowl; top with corn.
 
Drizzle with vinegar and olive oil.  Season to taste with salt and pepper.  Serve at room temperature.  Makes 10 to 12 servings.