Brush corn with oil and season with grilling rub spices. Grill, covered, over medium heat or broil 4 in. from heat 8-10 minutes or until corn is crisp-tender and browned, turning occasionally. When cool enough to handle, cut corn off cobs and place in a large bowl.
Add arugula, tomatoes and pecans to corn. Drizzle with half of the vinaigrette, toss to coat. Top with cheese, serve immediately. Cover and refrigerate the remaining vinaigrette for later use.
In a small bowl, whisk vinaigrette ingredients until blended.
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