Summery Corn Salad

Directions

1. 1
   Preheat oven to 350
2. 2
   I roast the corn in the shucks on a baking sheet for about 20 minutes.
3. 3
   While corn is roasting, cook bacon until crispy. Drain on paper towels and roughly chop.
4. 4
   Remove husks and silks and cut kernels off the ears. I cut the kernels off directly into the bowl I will be serving the salad in.
5. 5
   Add the bacon and chopped green onion or chives (I prefer chives, but I usually don't have them in my fridge. I think the green onions work just fine) to the corn kernels.
6. 6
   In a small bowl, whisk together the olive oil and vinegar. Add in the cumin or paprika if using. Pour over salad. Adjust to taste.
7. 7
   Roughly chop the arugula and add at the last minute. Salt and pepper to taste. Toss and serve.