This simple salad comes together easily. To avoid using a hot oven in the summer, the corn can be grilled on the barbecue. Leaving the husks and silk intact while roasting results in a soft tender corn. They are easily removed once the corn is cooked.
Preheat 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.