Fresh Corn and Rice Salad

Fresh corn is so awesome this time of year, and you really can't beat having it right off the cob.  But if you're in the mood for something a little different, this salad is a nice way to go.  Especially if you've got some leftover rice you'd like to use up.

please try not to be jealous of my fabulous re-purposed Applebee's bowl

I ran across this recipe at the Better Homes and Gardens website, and did pretty much did everything they did.  Except I didn't have arugula, so just sprinkled some basil on top.  And I used brown rice instead of white.  This is really great leftover, either warm or cold.  

• 4
  ears fresh corn
• 1 1/2
  cups cooked rice, cooled
• 1
  pint cherry or grape tomatoes, halved
• 1
  cup fresh arugula
• 1
  small red onion, cut in thin wedges
• 1
  jalapeno pepper, thinly sliced
• 2
  tablespoons rice vinegar or red wine vinegar
• 2
  tablespoons olive oil
  
  
  
  . Husk corn and remove silk with a stiff brush; rinse. Cook corn in boiling, lightly salted water for 3 minutes. Remove corn; let cool. Cut corn off the cob in planks (I wasn't very good at the planking thing) Combine cooked rice, tomatoes, arugula, onion and jalapeno pepper. Transfer to serving bowl; top with corn. Drizzle with vinegar and olive oil. Season to taste with salt and pepper. Serve at room temperature. Makes 10 to 12 servings.