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American · Salad
Raw Corn with Walnuts, Mint, and Chiles
Sweet raw corn kernels tossed with toasted walnuts, ice-crisped scallions, mint and minced chile, dressed with lime and olive oil and finished with shredded pecorino, in the spirit of Mexican street corn.
- YieldServes 4 as a first course
- Hands-on24 min
- Total44 min
- Difficulty
Ingredients
- 2ears sweet corn, husked, kernels sliced off into a bowl
- 40 gwalnuts, lightly toasted and roughly chopped, about 1/3 cup
- 2small fresh hot chiles such as jalapeño, seeded, ribs removed, minced; use 1 for gentle heat
- 4scallions, trimmed, including 1 cm of the green tops, sliced on a sharp bias, soaked in ice water for 20 minutes and drained very well
- 10 gmint leaves, a small handful
- ½lime, juiced
- to tastekosher salt
- to tastefreshly ground black pepper
- 60 mlextra-virgin olive oil, 1/4 cup, plus more to taste
- 25 gPecorino Romano cheese, shredded, about 1/4 cup
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