Ingredients:

1 tablespoon olive oil
1 small sweet onion, diced, about ¼ cup
salt and pepper
4 ears corn, shaved,
1/4 cup water
Rice wine vinegar or white wine vinegar
1/2 pint small roma ripe tomatoes, cut in half
handful of arugula

Heat oil in a large sauté pan and add onion, 1/4 teaspoon salt and a pinch of pepper. Sauté over medium heat until they begin to soften, about 2 minutes.

Add corn and sauté for 1 minute. Add water, lower the heat and cover the pan. Simmer until corn is tender, about 5 minutes. Transfer to a bowl and season with 1 tablespoon vinegar and a little salt. Set aside to cool.

Toss in the tomatoes and arugula just before serving and adjust the seasoning if needed.

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