Consider this delicious salad a road map where you get to choose your own adventure. To play off the sweetness of the corn, you’ll want a splash of acid, like citrus juice or vinegar (rice vinegar, sherry vinegar, or apple cider vinegar all work here); a hit of heat from a serrano pepper, chili powder, crushed red pepper flakes, or black pepper; and salty bite from feta cheese, Cotija, or Parmesan. Plus, soft herbs like cilantro, mint, or fresh basil.
Toasted nuts add extra texture, so start by roasting some to bring out their flavor. Once they’re in the oven, prepare your grill. You want to leave the husks on when grilling the corn so the kernels retain moisture but still take on some char. To avoid burning your fingers, let the ears cool slightly before slicing off the sweet corn kernels. (Reserve the shucked corncobs to make a summery broth).
There’s no need to refrigerate this grilled corn salad; it’s best at room temperature or still warm.
Serves 6–8
½ cup nuts (such as peanuts, hazelnuts, or pistachios)
6 ears of corn, in husk
1 serrano chili, thinly sliced, or 1 tsp. fresh ground black pepper or mild red pepper flakes
1 cup herb leaves (such as cilantro, basil, or mint), torn if large
⅓ cup fresh citrus juice or vinegar
3 oz. cheese (such as Cotija, Parmesan, or feta)
⅓ cup grapeseed or other neutral oil
Kosher salt
Step 1
Preheat oven to 350°. Toast nuts on a rimmed baking sheet, tossing halfway through, until golden brown, 6–10 minutes, depending on the nut you choose. Let cool; coarsely chop.
Step 2
Prepare a grill for medium-high heat. Grill corn, turning occasionally, until husks are charred in most spots, 16–20 minutes. Transfer to a platter and let sit until cool enough to handle. Shuck corn and remove kernels (you should have about 6 cups).
Step 3
Toss nuts, corn, chili or pepper, herb, citrus juice or vinegar, and cheese in a large bowl to combine. Drizzle oil over and season with salt; toss again.