Summer Corn Salad

Great summer corn salad! Perfect for outdoor get togethers.

Ingredients

• 1/2 cups toasted nuts (pine nuts, slivered almonds, peanuts, hazelnuts, or pistachios)
• 6 ears of corn, in husk (about 6 cups off cobb)
• 1 serrano chile, thinly sliced, or 1 tsp fresh black pepper or mild red pepper flakes
• 1 cup herb leaves (cilantro, basil, or mint) torn if large
• 1/3 cup fresh citrus juice or vinegar (usually do half lime juice, half rice vinegar)
• 3 oz cheese (such as Cotija, Parmesan, or feta)
• 1/3 cup grapeseed or other neutral oil
• Kosher Salt

Instructions

1. Preheat oven to 350°F. Toast nuts on a bakin gsheet tossing half way. 6-10 mins, cool and roughly chop
2. Prepare a grill for medium-high heat. Grill corn turning occasionally, until husks are charred in most spots. 16-20 minutes. Shuck corn and remove kernals, should yield ~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.
4. Taste and adjust as needed.
5. Enjoy!