Raw Corn with Walnuts, Mint, and Chiles

The classic grilled Mexican corn on the cob (elote)—served with chile powder, lime, mayo, and Cotija cheese—inspired this dish. You can eat this like a salad, served on a platter family-style, or you can serve it more like a relish.

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Step 1

Put the corn, walnuts, chiles, scallions, and mint in a bowl and toss to mix.

Step 2

Squee?e over the lime ?uice and season generously with salt and blac?

Step 3

?e??er. ?aste and ad?ust the seasoning so that the corn is lively with ?lavor.

Step 4

Add ¼ cu? olive oil and toss. ?aste and ad?ust with more oil, lime, salt, or blac? ?e??er.

Step 5

Serve the corn salad in a bowl and to? with the shredded ?ecorino.

Step 6

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Step 7

Dress up plain vegetables: ?o? roasted or grilled egg?lant slices.

Step 8

Garnish crostini: S?read garlic-rubbed grilled bread with Whi??ed Ricotta and tumble corn on to?.

Step 9

Make a bright chunky salsa: Loosen with more lime ?uice and olive oil and use bro?en Whole-Grain Carta di Musica as chi?s and di?.