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

Instructions

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.