6 ears of corn, kernels removed
1 cup grape or cherry tomatoes, quartered
2 cups fresh arugula
10 large basil leaves
1/4 - 1/2 teaspoon kosher salt, adjust as needed
1/4 teaspoon freshly ground black pepper
Heat a large skillet over medium heat and add the bacon. Cook, tossing occasionally, until the bacon is crispy and the fat has rendered. Remove the bacon with a slotted spoon and place it on a paper towel to drain any excess grease. In a large bowl, toss the corn with the tomatoes, arugula, and basil. Add salt and pepper and stir. Add the bacon and toss once more to combine. Taste and adjust the salt, if needed.