Ingredients
2 large ears corn, husks and silks removed
3 ounces feta, crumbled (2/3 cup)
1/4 cup shelled pistachios, coarsely chopped
1/4 cup fresh mint leaves, sliced if large
1 loaf ciabatta, split and toasted
Extra-virgin olive oil, for drizzling
Flaky sea salt, such as Jacobsen, and freshly ground pepper
Preparation
Blister corn on a preheated grill, directly over a stove-top gas flame, or directly on an oven rack under the broiler, turning a few times, until charred in places but still crisp, about 2 minutes. Let cool slightly, then strip kernels from cobs with a sharp knife.
Drizzle toasted bread with oil; season with flaky salt and pepper. Divide cheese evenly between toasts. Top with corn kernels, pistachios, and mint. Drizzle with more oil and season with flaky salt and pepper.
