Corn, Cilantro, and Arugula Salad with Yogurt Dressing

• 4 to 5 ears large sweet corn, shucked and silk removed
• 1 tablespoon olive oil
• 4 cups baby arugula, stemmed
• 12 large radishes, thinly sliced
• 1 teaspoon coriander seeds, crushed
• 2 tablespoons chopped fresh cilantro
• 1/4 cup yogurt
• 1/4 cup white wine vinegar or cider vinegar
• 1 tablespoon dijon mustard
• 1/4 teaspoon sea salt, or to taste
• 1 1/2 tablespoons olive oil
• 1/4 to 1/2 teaspoon ground chipotle (optional)

1. With a sharp knife, cut all the kernels from the cobs.
2. You should have about 4 cups.
3. In a 10-inch saute pan, heat 1 tablespoon olive oil over medium-high heat.
4. Add the corn, cover, and saute 2 to 5 minutes, until tender.
5. Set aside to cool.
6. In a large bowl, mix the corn, arugula, radishes, coriander, and cilantro.
7. Cover and chill for 1 hour.
8. In a small bowl, whisk together the yogurt, vinegar, mustard, and salt until well blended.
9. Gradually whisk in the remaining 1 1/2 tablespoons of oil until emulsified, and add the chipotle, if desired.
10. The dressing may be made ahead of time and refrigerated for up to 1 hour.
11. Just before serving, toss the salad with half the dressing.
12. Add more dressing to taste.

sweet corn, olive oil, baby arugula, radishes, coriander seeds, fresh cilantro, yogurt, white wine vinegar, mustard, salt, olive oil, ground chipotle

Taken from www.cookstr.com/recipes/corn-cilantro-and-arugula-salad-with-yogurt-dressing (may not work)