Charred Corn and Arugula Salad

The corn season is in the rear window, but luckily, I saved a fair bit of it when it was cheap and plentiful. This recipe is a variation on one from the cookbook, Cook With Me, and if your corn was frozen by you you can skip the adding brown sugar part. 1 cup of corn, charred up in butter 1 Tbs. dark brown sugar salt and pepper to taste, both dressing and corn 2 cups arugula (more, if you like) 1 Tbs. balsamic vinegar 2 Tbs. olive oil Spritz it with a lemon wedge or two. Trim kernels from corn. Heat a large skillet over medium heat; add butter. Add corn kernels and sugar, stirring to coat. Add salt and pepper. Add 1/4 cup water. Reduce heat to low; cook 10-12 minutes or until most of liquid evaporates, stirring occasionally. Transfer to a serving bowl; cool 5 minutes. Stir in arugula and lemon juice. Drizzle with vinigrette.