Candied Corn Salad

This salad tastes just like salted caramel. Just toss and serve - and watch it disappear!
(serves 4-6)

Kernels from 10-12 ears shucked fresh corn (in a pinch, you can use 3&1/2-4 cups frozen corn)
4 T. unsalted Kerrygold* butter
2 T. dark brown sugar
2 t. kosher salt
2 t. freshly ground pepper
1/4 cup water
1 cup tightly packed arugula (stems removed*)
1/4 cup tightly packed basil leaves
Juice of 2 lemons
2 T. balsamic vinegar

Heat a large skillet over med. heat; add the butter. Add corn kernels and brown sugar, stirring to coat. Add the S&P. Add the water. Reduce heat to low; cook 10-12 min. or until most of the liquid evaporates, stirring occasionally. Transfer to a serving bowl.; cool 5 min. Stir in the arugula, basil, and lemon juice. Drizzle with balsamic vinegar. Toss to coat and serve.

"God gives us a solid foundation for our lives."

Love,

MM