Ingredients 5 ears corn, including husks and silk 1 tbsp white balsamic vinegar (or white wine vinegar) 2 tbsp extra virgin olive oil to taste coarse salt to taste ground pepper 1 1⁄2 cup fresh blueberries, rinsed 3 tbsp chopped fresh basil 1 small cucumber, sliced into half moons 2 cup arugula, rinsedInstructionsPreheat oven to 400 degrees. Roast the corn, turning once or twice until some of the kernels begin to turn light brown, about 15-20 minutes. Remove from the oven and set aside to cool. Once cool, remove leaves and silk. Grate corn using a chef’s knife, cutting in a downward motion. Combine vinegar, oil, salt, and pepper in a jar or bowl. Whisk to combine. Set aside. Combine corn, blueberries, basil and cucumber. Pour dressing over and mix well to combine. Adjust seasoning as necessary. To serve, divide arugula evenly between 4 bowls and then pile the corn mixture on top.