No-Brainer Corn Salad

Sweet summer corn begs to be mixed with a splash of acid, a touch of heat, salty cheese, and toasty nuts for texture. This recipe is definitely a choose-your-own-adventure. Use whatever you like or have on hand!


  • 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


  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.
  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).
  3. 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.