Williams-Sonoma’s Essentials of Grilling
was the source for this recipe, which could be a starter or a side dish. I made it to go with another recipe from this cookbook: ALEHOUSE BEEF SKEWERS
. It is a fairly quick prep chopping the cilantro and trimming the arugula leaves took the most time. You grill the corn over high direct heat until the corn is charred on all sides. You then cut the kernels off the husk and add in the other ingredients and toss to mix. This salad is very tasty and can be served hot off the grill, room temperature or cold - it is good each way.