Corn in the Raw

The best way to prepare summer corn: Don’t cook it at all.

- By Jessica D’Ambrosio and Melissa Gaman

NACHOS WITH RAW CORN PICO DE GALLO

ACTIVE: 45 min l TOTAL: 45 min SERVES: 4 to 6

FOR THE PICO DE GALLO

¼ cup finely chopped red onion

2 cups fresh corn kernels (from 2 to 3 large ears)

½ cup fresh cilantro, chopped

⅓ cup grape tomatoes, quartered

2 tablespoons sliced pickled jalapeños, chopped, plus

1 tablespoon brine Juice of 1 large lime

Kosher salt and freshly ground pepper

FOR THE NACHOS

1 tablespoon unsalted butter

1 tablespoon all-purpose flour

¼ teaspoon chili powder

1½ cups whole milk

4 ounces sharp cheddar cheese, grated

4 ounces pepper jack cheese, grated Kosher salt

9 ounces yellow corn tortilla chips

1. Make the pico de gallo: Soak the red onion in ice water, 10 minutes; drain. Combine the corn, cilantro, tomatoes, pickled jalapeños and brine, lime juice and a big pinch each of salt and pepper in a medium bowl. Add the red onion and toss. Season with more salt if needed; set aside for at least 15 minutes.