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

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Notes about this recipe

  • Ishie1013 on August 14, 2024

    Omitted the chiles due to a sensitive palate at the table, but this was so fresh and good. I bought and shucked the corn day of making and it's at it's absolutely height right now, and this was so sweet and delicious, like vegetable candy. I didn't bother to whip the ricotta, but it on some Wegmans ciabatta was the perfect late summer no-cook dish.

  • SheilaS on July 21, 2018

    Love this! 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. This 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.

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