For a colorful, super summery lunch or party appetizer, try a tartine like this one with salty feta, sweet in-season corn, crunchy pistachios, and a refreshing touch of mint.
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.