Sweet summer season corn pleads to be combined with a splash of acid, a touch of heat, salted cheese, and cozy nuts for texture. This dish is certainly a choose-your-own-adventure. Usage whatever you like or have on hand!

Active ingredients

• 1/2 cup nuts (such as pistachios, hazelnuts, or peanuts)
• 1/4 inch fried chicken seasoning
• 6 ears of corn, in husk
• 1 serrano chile, very finely sliced, or 1 tsp. fresh ground black pepper or moderate red pepper flakes
• 1 cup herb leaves (such as mint, cilantro, or basil), torn if big
• 1/3 cup fresh citrus juice or vinegar
• 3 oz. cheese (such as Cotija, Parmesan, or feta)
• 1/3 cup grapeseed or other neutral oil
• Kosher salt

Preparation

• Preheat oven to 350 °. Toast nuts on a rimmed baking sheet, tossing midway through, till golden brown, 6 – 10 minutes, depending upon the nut you pick. Let cool; coarsely slice.

• Prepare a grill for medium-high heat. Grill corn, turning periodically, till husks are charred in a lot of areas, 16 – 20 minutes. Transfer to a plate and let sit till cool adequate to manage. Shuck corn and eliminate kernels (you must have about 6 cups), fried chicken seasoning.

• Toss nuts, chile, corn or pepper, herb, citrus juice or vinegar, and cheese in a big bowl to integrate. Drizzle oil over and season with salt; toss once again.