Corn salad with walnuts, mint, chilli and pecorino

Transeasonal corn salad.
Transeasonal corn salad. Photo: William Meppem

You could easily take this salad on a picnic, serve with grilled fish or steaks for a complete dinner or do as I have done and pair it with a vegetarian pasta dish.


4 corn cobs, shucked

50g pecorino

150g lightly toasted walnuts

2 spring onions, thinly sliced 

1 bunch mint, leaves picked and torn into smaller pieces if leaves are large

1 long red chilli, thinly sliced (optional)

3 tbsp olive oil

1 tbsp apple cider vinegar



1. Cook the corn in boiling salted water for 4 to 5 minutes, or until the kernels appear a darker yellow. Remove from the water and allow to cool.

2. Cut the kernels off the cobs and place into a mixing bowl. Use a vegetable peeler to shave the pecorino into thin, delicate sheets and add most of them to the bowl, reserving some for garnishing at the end.

3. Add the walnuts, spring onions, mint and chilli (if using). Toss together then add the oil and vinegar. Season with salt to taste. If you like your salad a little more acidic, add a splash or two more of vinegar. You can make this ahead and refrigerate until ready to serve. Just before serving sprinkle over  the reserved cheese  and some fresh mint leaves.

Serving suggestion: Alongside my rigatoni with smoky eggplant, tomato and oregano.