I still remember the first time I ate corn straight from the cob, straight from the stalk, straight from the warm summer garden. Nothing quite compares…..as nothing compares to biting into a potato dirty dug from the ground, crispy as an apple from the tree…….or perhaps the first summer cuke as watery as a good fresh melon….seedy and crunchy to boot. Fresh is the best and not much needs to happen beyond that apart from a little dressing up once in a while for that dinner splendor in the heat and under the stars. This salad is easy…….could it be too easy to taste so good? Naw……it’s just one of those perfect things you stumble across and add to your culinary repertoire for summer feasting. This is a good one to add to the salad list as you can whip it up in no time flat and it tastes like the garden is there at your table.

This recipe is a slight nod to the Mexican grilled corn with Chile spice and lime. I’ve twisted it about with some ribbons of basil and shredding of green cabbage. Instead of grilling the corn the walnuts get a toasting and the corn stays fresh. I add the young red spring onion for a little pop of purple and the scallions for green. No Mexican cheese, I use parmesan shavings. The dressing isn’t much. Squeeze of lime and dizzlings of oil. I used the last of my Ojai Olive Oil Company oil which was rich and golden. Between the lime and the oil the dish comes together beautifully. Little jalapeño spice too if you have it. Just chop it up and mix it in.