Corn is such a fascinating food. If you think about how it became the food that we eat today, it takes you back to when our ancestors self-selected bigger and bigger grains of the grass-like teosinte from the fields until it became the giant ears that we shuck on the back porch before dinner. We have used it in ceremonies. We use it to make spirits. We distill it into an alcohol to power our cars. We most likely ate it at the first Thanksgiving. We are a corn people.
I wanted to have a fresh corn salad to enjoy on these hot summer days. We ate this salad spooned into avocados, but I suspect that this would be great on a taco or spooned on top of grilled chicken or steak.
Raw corn slaw
Six ears corn
1/2 cup mayonnaise
2/3 cup Parmesan cheese, shredded
two limes, juiced
1/4 teaspoon paprika
1/8 teaspoon cayenne
salt and pepper
Remove the corn kernels from the cobs. As previously described in this ice cream recipe, I have found that chopping the corn cobs in half first makes the whole process easier. Put the corn kernels in a large bowl. In a separate bowl, mix the remaining ingredients in a small bowl and whisk to combine. Pour the mayonnaise mixture over the corn and fold to combine.