Corn Salad With Parmesan and Chilies

By á-20439

Ingredients

• 8 ears corn, shucked
• 1/4 cup olive oil
• 2 tablespoons fresh lemon juice
• 2 red chilies, sliced
• 2 ounces shaved Parmesan
• kosher salt and black pepper
• 2 tablespoons fresh oregano leaves

Preparation

Step 1

1. Cut the corn kernels off the cob and toss with the oil, Parmesan, lemon juice, chilies, and Parmesan; season with 1 teaspoon salt and ½ teaspoon pepper. Cover and set aside at room temperature for up to 8 hours. Just before serving, toss with the oregano.

Tip
You can use red serrano, jalapeño, or Fresno chilies in this recipe. If fresh chilies aren’t available, substitute crushed red pepper to taste.