On 7/10/2018 at 4:47 AM, Shelby said:Now is the time of year that I wish I had this book, thanks to you
It's like getting a whole new book with all these summer vegetables coming along and I'm envying your beautiful garden-fresh produce. It would make the most of these recipes for sure, especially your beautiful corn!
I had to make myself a new list and note items I'll need to buy or prepare for the corn, string bean, cucumber and tomato recipes:
Gotta pace myself 
Here's the Raw Corn with Walnuts, Mint & Chile from p 222. I had it first as a side salad:
Then I made the crostini variation:
Toasted bread (the Pan de Pueblo from Roan Mills, made with corn flour in the dough), rubbed with garlic, spread with the whipped ricotta (p 37) and topped with the corn salad mixture.
Edited to add that the header notes for this recipe say it's inspired by the classic Mexican grilled corn on the cob served with chile powder, lime, mayo and Cotija cheese. As a salad, the fresh corn is so sweet that it's a much more delicate flavor profile. With the charred bread, whipped ricotta and the sprinkle of Nopalito spices (a mix of dried, toasted and ground de árbol and guajillo chiles) I added, the crostini came much closer to the Mexican street corn flavor profile.
