- Yield: 8 Servings
- Total Time: 15 Minutes
- 4 cups fresh or frozen corn kernels
- ¼ cup olive oil
- 2 tablespoons fresh lemon juice
- 2 red chili peppers, sliced
- 2 ounces shaved Parmesan
- Kosher salt and black pepper
- 2 tablespoons fresh oregano leaves
How to Make It
- Toss the corn with the oil, lemon juice, chilies, and Parmesan; season with 1 teaspoon salt and ½ teaspoon pepper.
- Set aside at room temperature for up to 8 hours. Toss with the oregano just before serving.