Sumac and feta add bright, tart, and salty flavors to this grilled corn salad.
Rub corn with vegetable oil; season evenly with salt.
Place corn on oiled grates.
Credit:Victor Protasio, Food Stylist: Chelsea Zimmer, Prop Stylist: Shell Royster
Grill, covered, turning occasionally, until lightly charred and tender, 10 to 15 minutes.
Set aside until cool enough to handle, about 10 minutes.
Cut kernels from corn into a large bowl.
Add onion, feta, parsley, pistachios, mint, and jalapeno; mix to combine.
Pour 1/3 cup of the Dressing over corn mixture; stir until evenly coated.
Transfer mixture to serving bowl, and top with additional crumbled feta and a sprinkle of additional sumac.
Serve warm or chilled with remaining Dressing on the side.
