There’s nothing better than grilled corn. Really, in my opinion, it’s one of those summer essentials. Especially since corn season is so short! This recipe is super flexible too since you can really use anything you have on hand, so get creative! Also, a tip for removing the kernels: on a clean kitchen towel prop corn up with butt of the ear touching the towel. Using one hand to support the corn, carefully slice downwards using a knife and let kernels fall into towel. Then, transfer kernels to a bowl.
- ½ cup nuts (such as peanuts, hazelnuts, or pistachios)
- 6 ears of corn, in husk
- 1 serrano chile, 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
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.
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).
Toss nuts, corn, chile or pepper, herb, citrus juice or vinegar, and cheese in a large bowl to combine. Drizzle oil over and season with salt; toss again.