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Raw Corn Salad with Jalapeño and Basil

This salad is a love letter to late summer. It builds on subtle flavors and is my ultimate comfort food. Even if you don't prefer raw corn, give this salad a try. It's divine on crostini, as a side dish, or on its own.
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Prep Time:10 minutes
Cook Time:5 minutes
Course: Appetizer, Salad, Snack
Cuisine: American
Keyword: basil, corn, jalapeño, parmesan, salad, vegetables, vegetarian

Ingredients

  • 1/3 cup raw walnuts
  • 1 ear of corn shucked
  • 2 small jalapeños
  • 3-4 small scallion stalks
  • 1/2 cup large basil leaves unpacked, about one small handful
  • 1 lemon for juicing
  • 2-3 tbsp high-quality extra virgin olive oil
  • 1 ounce fresh parmesan cheese
  • salt and pepper to taste

Instructions

  • Chop the walnuts roughly and toast them in a cast iron skillet on medium heat. Do this by working them around the pan for 2-3 minutes. You can also spread them on a baking sheet and toast at 425F for 3-4 minutes. Remove them from the heat when they are golden brown and fragrant.
  • Use a knife to remove the corn kernels from the cob. Set them to the side.
  • Finely dice the jalapeños, removing the seeds. And slice the scallions thinly, stopping when the pieces are mostly white.
  • Roll up each individual basil leaf and chiffonade the herbs.
  • In a large bowl, toss together the corn, jalapeño, scallions, basil and walnuts. Toss together.
  • Add a generous squeeze of lemon juice and a large glug of olive oil. Add pepper to taste and toss the salad again.
  • Use a microplane to finely grate the parmesan on top of the salad. Toss and add salt and pepper to taste again.
  • If you have any remaining, top with more parmesan cheese and serve!