- 6 scallions, white and pale green parts separated from dark green parts and both finely chopped
- 2 tablespoons olive oil
- 1 lb cherry or grape tomatoes, halved (3 to 4 cups)
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 2/3 cup corn (cut from 2 ears)
- 2/3 cup yellow cornmeal
- 3 tablespoons all-purpose flour
- 1/4 teaspoon salt, or to taste
- 1/8 teaspoon baking soda
- Pinch of sugar
- 1/2 cup whole milk
- 1 large egg
- 1/3 cup vegetable oil
- 2 1/2 teaspoons white-wine vinegar
- 1/2 teaspoon whole-grain mustard
- 1/4 teaspoon salt, or to taste
- 1/4 teaspoon black pepper
- 3 tablespoons olive oil
- 1 lb arugula, coarse stems discarded (8 cups)
- Cook white and pale green scallions in oil in a 10- to 12-inch nonstick skillet over moderate heat, stirring, until softened, 1 to 2 minutes. Add tomatoes, salt, and pepper and cook, stirring, until tomatoes begin to soften, 3 to 5 minutes. Remove from heat and stir in scallion greens. Transfer to a bowl and cool to warm.
- Cook corn in a small saucepan of boiling water until tender, about 3 minutes. Drain in a sieve, then rinse under cold water and pat dry.
- Whisk together cornmeal, flour, salt, baking soda, and sugar in a bowl. Whisk together milk and egg in another bowl, then add to dry ingredients and stir until just combined (do not overmix). Stir in corn.
- Heat oil in cleaned skillet over moderate heat until hot but not smoking. Working in batches of 4, spoon 1 heaping tablespoon batter per fritter into skillet and fry, turning over once, until lightly browned, about 4 minutes total. Transfer with a spatula to paper towels to drain.
- Whisk together vinegar, mustard, salt, and pepper in a large bowl, then add oil in a slow stream, whisking until emulsified. Add arugula and toss to coat.
- Divide arugula, fritters, and tomatoes among 8 small plates.