more recipes 1  2  3  4  5  6  7  8   Grilled Corn and Arugula Salad with Tomato-Red Pepper Vinaigrette This beautiful and colorful dish screams "Summer!"The anti-oxidants in tomatoes protect against cancer, heart disease, and macular degeneration. Make this for the man you love, as eating tomatoes greatly reduces the incidence of prostate cancer. 3 ears fresh corn, in their husks 2 red bell peppers 1 tomato, diced 1 clove garlic, chopped 1 tablespoon red wine vinegar 1/4 cup extra virgin olive oil salt and freshly ground pepper 1 pound arugula 3/4 cup olives 1-1/2 cups cherry tomatoes 3 ounces Parmigiano Reggiano cheese Prepare a charcoal grill. Grill the corn and peppers about 4 inches from the coals, turning occasionally, until the skins of the peppers are black, the corn husks are black, and the corn kernels are light golden when the husk is pulled back, about 6 to 10 minutes. Remove from the grill and transfer the peppers to a paper or plastic bag, close tightly, and let cool for 10 minutes. Let the corn cool for 10 minutes. Remove the husks and silk. Cut the kernels from the cob and set aside. Remove the skin from the peppers. Set one pepper aside. In a blender, purée one pepper, tomato, garlic, vinegar, and olive oil. Season with salt and pepper. On individual serving plates, evenly divide the corn and arugula. Garnish with olives and cherry tomatoes. Drizzle with vinaigrette. Garnish with Parmigiano Reggiano. Serve immediately. Adapted from Joanne's Weir's Now Weir Cooking.