Ingredients:

  • 6 ears fresh sweet corn, husked and silk removed
  • 1 large red bell pepper, finely diced
  • 0.5 small red onion, finely minced
  • 1 cup fresh basil leaves, packed and chiffonaded
  • 0.5 cup English cucumber, diced small
  • 3 tbsp extra virgin olive oil
  • 2 tbsp fresh lime juice
  • 1 clove garlic, grated into a paste
  • 0.5 tsp fine grain sea salt
  • 0.25 tsp cracked black pepper
  • 0.25 cup crumbled feta or cotija cheese (optional)

Instructions:

  1. Preheat your gas grill. Set the temperature to medium high (about 400°F/200°C) and let the grates get screaming hot.
  2. Place the husked ears directly on the grates. Cook for 10 minutes, turning every 2 minutes, until kernels are bright yellow and charred in spots.
  3. Remove the ears from the heat and let them sit for 5 minutes. Note: This allows the internal moisture to redistribute so the kernels don't spray everywhere when cut.
  4. While the corn rests, dice the red bell pepper, English cucumber, and red onion into uniform small pieces.
  5. In a small jar or the bottom of your mixing bowl, whisk together the olive oil, lime juice, garlic paste, salt, and pepper until the mixture is emulsified and opaque.
  6. Hold the corn upright and slice downward with a sharp knife to remove the kernels. Note: Don't cut too deep into the cob or you will get woody bits.
  7. Add the warm corn kernels to the bowl with the chopped vegetables and the dressing.
  8. Gently fold in the chiffonaded basil. Wait until the corn has cooled slightly to prevent the basil from turning black and slimy.
  9. If using feta or cotija, sprinkle it over the top and give it one final, gentle toss.
  10. Taste and adjust. Add a final pinch of sea salt or a squeeze of lime if the flavors don't pop immediately.