Like mac and cheese, potato salad, and pinto beans, this corn salad has made it to the must-cook list in my bbq dinner repertoire.

Since the combo of roasted corn, feta, basil, red onion, and tomatoes lends itself so well to experimentation, I’m hard-pressed to commit to one specific recipe.

Instead, I’ll give you a foundation and you can take it from there.

First, roast 2 ears of corn on the grill. Do not remove the husks! Plop those suckers straight on the grill and let the husks get nice and crispy, rotating to brown each side. After about 5 minutes, remove the corn and allow to cool.

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Oh, grilled romaine…
where have you been all my life?
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I started crying at IKEA today.

Though I did spend 45 minutes in the curtain section, analyzing the many merits and disadvantages of velvet vs. tweed vs. linen, panels vs. tabs vs. grommets, translucent vs. opaque, navy vs. brown vs. ivory vs. orange vs. white, my tears were not due to exhaustion or sensory overload. At least I don’t think they were – by the end of it all, I may have been ready to cry at anything.

The real culprit was a simple exchange between mother and daughter. You know that silly little food court on the way out of IKEA? The one with the amazing cinnamon rolls and soft-serve ice cream that even the most extreme of the Cross-Fit fanatics can’t resist? Yeah. Well, the mom and the daughter took one sniff look at those ooey, gooey cinnamon rolls, looked at each other, grinned, and made a beeline for the counter.
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This is one of those keep it simple, stupid silly recipes.

I’ve tried Cuban Pork Chops every way possible.
I’ve butterflied them and stuffed the goodies inside.
I’ve flattened them and rolled the goodies within.
I’ve baked them with the goodies on top.
Each of those methods was good, but not great.
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Wanna know the secret to these – the best ever – chicken kebabs?
I’ll tell you…
It’s bacon paste!
Wha? Bacon paste? Eww…
Don’t worry – that’s what I thought, too.
But, yes. It’s bacon paste!
Trust me for a sec.
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