Step 1

Boil corn ears for 3 minutes, then submerge in an ice bath.

Step 2

Once cooled, shave the corn and put aside.

Step 3

In a large salad bowl, add the arugula and red onion; then add the ricotta, olive oil, lemon juice, fresh ground pepper, and salt.

Step 4

Now add the corn. (The corn is tossed in last because you don’t want to welt the arugula by having a few warm corn kernels.)

Step 5

Mix it all together and serve it at room temperature.