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.

Meanwhile, combine 1 cup of halved cherry tomatoes, 1/2 cup feta, 1/4 cup diced red onion and 1/2 cup roughly diced basil. Drizzle with a tablespoon of champagne vinegar (white wine vinegar will work just fine). Drizzle a couple tablespoons of olive oil. Season with salt and pepper.


Remove the charred husks under running water. Cut the corn from the ears (I like to do this over a bowl). Add the corn kernels to the salad. Season with salt and pepper to taste. Mix. Serve.


Once you have the basic recipe down, get experimental. Add some arugula. A little bell pepper. Maybe bacon? You’ll find what’s right for you…