Raw corn with walnuts, mint, and chiles from Six Seasons: A New Way with Vegetables (page 222) by Joshua McFadden and Martha Holmberg

Ingredients

scallions
pecorino Romano cheese
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EYB Comments

See recipe for variation.

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

Eat Your Books

See recipe for variation.
eclairea on August 11, 2025

When corn season rolls around, this is a perfect way to take advantage! Simple, filling, quick to prep and I ate most of it without leaving much for my husband (oops) who also loved it.
Sobeltone on July 19, 2025

This raw corn salad over grilled Eggplant is amazing...
Babycarrot on August 08, 2023

Love a summer recipe that doesn’t require any heating up the stove or oven. This was good. Will try the crostini version next. Perfect with in season corn.
metacritic on August 03, 2022

A terrific dish for a bbq that involves no cooking, has lovely sweetness and texture, and is bright with flavor. Will make again for sure.
nicolepellegrini on August 02, 2020

This has all the now-familiar elements of many of the other raw vegetable salads in this cookbook: cheese, citrus, mint, nuts, olive oil. But here I think it works especially well, though that may be my love of raw corn salads in general! I served on a bed of arugula.
Lucylew on October 27, 2019

I have made this salad several times. It is a joy to eat when corn is in season. I double the batch and there is only two people in my house!
SheilaS on July 21, 2018

The header notes for this recipe say it's inspired by the classic Mexican grilled corn on the cob served with chile powder, lime, mayo and Cotija cheese. As a salad, the fresh corn is so sweet that it's a much more delicate flavor profile. The crostini variation with charred bread and whipped ricotta comes closer to the Mexican street corn flavor profile. I added a sprinkle of dried chile to enhance that. I highly recommend trying that variation.