I am in LOVE with this salad. It's light, easy and really delicious. The recipe comes from Marissa Lippert of NYC's Nourish Kitchen and Table. If you like avocados, corn, lime and a bit of jalapeño, this is the salad for you. Shaved Corn Salad Serves 4 1 small jalapeño chile 3 ears uncooked corn* 1 avocado, diced 1 small red onion, thinly sliced 1 tbsp lime juice 2 tsp lime zest 2 cups basil* 1/4 cup chives* 1/3 cup extra-virgin olive oil* On an oiled baking sheet, broil jalapeño, turning once, until lightly charred, 3 to 5 minutes. Cool, seed, chop and set aside. With a knife, shave the kernels from corn. In a bowl, combine kernels, 1 tsp jalapeño, avocado, onion, juice, zest, and salt and pepper to taste; toss lightly. In a small pan, blanch basil and chives in boiling water 15 seconds; drain. In a food processor, puree herbs and olive oil. Strain into a jar. Drizzle tbsp over salad and serve. *I tweaked the recipe a bit. Not sure if the "uncooked corn" was a misprint, but I boiled the corn for 10 minutes before shaving the kernels off the cob. I also made the basil oil the first time, but didn't think it made much of a difference, so I skipped it the second time around, and it was just as delicious. I served this salad with some quinoa and an arugula salad. The jalapeño lime combination gives it a subtle kick. This salad is perfect for a summer picnic.