Makes 4 servings.
I love this salad, but alas I have to wait to the height of the summer to be able to get fresh corn.
INGREDIENTS:
4 ears corn
4 tablespoons extra-virgin olive oil
1 small jalapeno pepper seeded, finely chopped, optional (Note)
1 cup loosely packed flat leaf parsley, coarsely chopped
4 scallions, including green part, thinly sliced
4 tablespoons lime juice
Kosher salt
Freshly ground black pepper
PREPARATION:
Cut the kernels from the corn by running a knife down the length of each corn. Do it over a large bowl. Toss with the olive oil, jalapeno, parsley, scallions, lime juice, salt and pepper.
The salad should be a bit tangy.
Before serving I suggest that you recheck the seasoning.
NOTE:
When seeding jalapeno peppers, I advise wearing thin plastic gloves to avoid irritating your skin or eyes.
