Grilled Corn Salad

Name: Grilled Corn Salad
Ingredients: 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

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Servings: 7

Author : Andy Baraghani

recipes corn salad

Ingredients

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½ cup nuts (such as peanuts, hazelnuts, or pistachios)6 ears of corn, in husk1 serrano chile, thinly sliced, or 1 tsp. fresh ground black pepper or mild red pepper flakes1 cup herb leaves (such as cilantro, basil, or mint), torn if large⅓ cup fresh citrus juice or vinegar3 oz. cheese (such as Cotija, Parmesan, or feta)⅓ cup grapeseed or other neutral oilKosher salt

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Instructions

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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, 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.