Summer Corn Salad

4 ears corn, shucked

1 pint cherry tomatoes, halved

Juice of 1 lemon

1/4 cup extra virgin olive oil

1/4 of a red onion, chopped finely

Bed of arugula

1. Combine the corn, tomatoes, red onion, & arugula in a large bowl. Add the olive oil & lemon and toss well to combine. Season with salt & pepper to taste.

2. Serve at room temperature, or cover & chill until ready to serve.