This is the perfect refreshing salad to enjoy all summer long. It’s light, healthy and tasty. The sweet corn perfectly pairs with the peppery taste of arugula.
Transfer the corn to a heat-safe dish and let it cool for 15-20 minutes.
In a small bowl, whisk the thyme, canola oil and white vinegar. Set aside.
Once the corn has cooled, slice the kernels off the cob. No need to break them down into individual kernels.
Add salt and pepper to taste.