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Yesterday afternoon, when I started thinking about dinner, I decided to make something new. I had already taken a pork tenderloin out of the freezer and planned to roast it with panko, Parmesan, and herbs alongside some roasted baby potatoes. I knew the third dish needed to be easy…and cold.

I started flipping through a cookbook I bought last fall called Six Seasons by Joshua McFadden, but hadn’t really cooked from yet and as I turned the pages, this corn salad stopped me in my tracks.

I am fully aware that I just posted a corn salad. That one is absolutely delicious and has its place. This one though, is a showstopper. It’s one of those recipes you’ll find yourself making over and over again. It’s fresh, unexpected, and just a little bit different.

The combination of Pecorino Romano and walnuts immediately caught my attention because those are two things I absolutely love together. Add a little heat from the jalapeño, plenty of fresh lime juice, and a handful of fresh mint, and it’s one of those recipes that makes you stop after the first bite and think, Wow.

So…I sent Baldy to the grocery store.

We have a rule that whenever he goes grocery shopping, I have to keep my phone nearby because there’s a very good chance he’s going to call with questions.

Yesterday he set a new record.

It all started at the cheese counter.

“What’s the difference between Parmesan,” (which I needed for the pork) “and Pecorino Romano?”

A few minutes later it was…

“What kind of barbecue sauce did you want…and where is it?”

Then came…

“The grocery store doesn’t have smoked paprika!”

Let’s just say my phone rang more times than I care to admit. In retrospect, it probably would have been quicker if I’d just gone myself.

But…the salad got made, dinner was delicious, and today I’m sharing the recipe with you.

If you make just one fresh corn recipe this summer, let it be this one.You will not be disappointed.

This is the kind of side dish that reminds me why I love cooking this time of year. Fresh ingredients don’t need much help. A few simple flavors, a beautiful serving bowl, and dinner on the porch somehow make an ordinary evening feel just a little more special.

And…don’t worry too much about following the measurements exactly. If you like extra lime juice, squeeze in another lime. If you love walnuts, add a few more. If you want more mint…go for it. Recipes like this are meant to be flexible, and honestly…it’s pretty hard to mess this one up.

Keep scrolling for the recipe!

More Ways to Serve This Salad

Top roasted or grilled eggplant slices.

Spread garlic rubbed grilled bread with whipped ricotta and tumble corn on top.

Loosen with more lime juice and olive oil to make a salsa and serve with tortilla chips.

I have so many serving dishes tucked away in my cabinets that it’s almost ridiculous, but I’m always on the lookout for that one perfect bowl. You know the kind…the one that makes whatever you’re serving look even more beautiful.

For this salad, I kept thinking how gorgeous it would be in a bowl with a touch of green. I’m actually making it again today to take to my daughter’s house alongside the brisket. I think the two will be a delicious combination.

I’ll be sharing the slow cooker brisket recipe next week. It’s a new recipe I’m trying, and it sounds very delicious and hearty.

In the meantime, I’ve included a boutique below featuring some of my favorite serving pieces. Consider it my summer entertaining wish list…pieces I’d happily set on my table all season long.

Thanks so much for spending a little time with me today. If you make this salad, I’d love to hear what you think…or if you put your own spin on it! Have a wonderful week, and I’ll see you back here next week with that slow cooker brisket recipe.

~XOXO Suzanne