Corn Salad with Parmesan and Chilies

By cheeserohan

Ingredients

• Kernels from 8 ears corn (about 6 c)
• 1/4 c olive oil
• 2 Tbsp fresh lemon juice
• 2 sliced red chilies
• 2 oz shaved Parmesan
• salt
• black pepper
• 2 Tbsp fresh oregano leaves

Preparation

Step 1

Toss corn with olive oil, lemon juice, chilies and Parmesan. Season with salt and pepper. Set aside at room temperature for up to 8 hrs. Just before serving, toss with oregano leaves.