Arugula, Corn and Shallot Salad

For two:

1 Ear Corn shelled. Yellow corn is fine. 

1 clove Shallot minced

1 bunch Arugula 

1 Lemon

On medium high heat, melt 1T butter. Add corn and shallots, salt and pepper.  Cook stirring occasionally for three to four minutes. Transfer to a bowl. 

Add the Arugula to the corn plus a good squeeze of lemon and a drizzle of EVOO. Additional salt and pepper as needed. 

Arugula will wilt on hot corn.  May want to let corn cool a bit before adding.