Instructions: Toss first 4 ingredients in large bowl. Whisk oil and lemon juice in small bowl. Season to taste with salt and pepper. Drizzle dressing over salad; toss to coat.

Divide salad among plates. Using vegetable peeler, shave curls of Parmesan atop each salad and serve.

This recipe yields 4 to 6 servings.

Comments: Fresh kernels of raw corn are so sweet and tender that they dont need to be cooked. Their natural sugars and crisp juiciness pair wonderfully with the salty Parmesan and peppery arugula.

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