Brush 1 tablespoon olive oil on corn and grill over medium high heat until roasted, turning frequently. Cool and cut from ears.
In a large bowl add cooled corn, green onions, tomatoes, goat cheese and arugula.
In a small jar, add the juice from half of a lemon, 2 tablespoons white wine vinegar and 4 tablespoons olive oil. Shake to combine.
Add small amount of dressing to salad and toss to coat, adding more dressing as needed.
Season to taste with salt and pepper.
Notes
Serve room temperature or chilled.
You can either use part of a goat cheese log and crumble it, or buy a container of goat cheese crumbles (found in the deli at your grocery store).
If you can get fresh sweet corn, use it and grill it! Otherwise you can buy fire roasted frozen sweet corn in the freezer section at the grocery store. It tastes amazing!
Use white wine vinegar or champagne vinegar, both are fabulous!