Grilled Corn Salad

Do you have that dish that everyone asks you to bring to a cookout? This is that dish... it’s so fresh and flavorful and unexpectedly delicious!

6 ears of corn, husks and silks removed
Avocado oil for brushing corn cobs
3 limes, juiced
2 teaspoons ground cumin
1 teaspoon chili powder
3/4 cup extra-virgin olive oil
Kosher salt
Freshly ground pepper
3 cups cherry tomatoes, halved
1/2 cup diced red onion
1 Tablespoon red wine vinager
1/2 cup chopped fresh cilantro
1/4 lb. crumbled feta cheese

Serves 8
Adapted from a Williams Sonoma recipe

Soak red onions in the red wine vinegar in a small dish. Set aside while you prepare the rest of the recipe.

Prepare a medium-hot fire in a grill. Brush a little olive oil on each ear of corn. Grill the corn, turning the ears often so they cook evenly, until lightly charred, about 10 minutes.

In a bowl, whisk together the lime juice, ground cumin and chili powder. Pour in the 3/4 cup olive oil in a slow, steady stream while whisking to make a vinaigrette. Season with salt and pepper. Set aside.

Steady each ear of corn on a cutting board and, using a sharp knife, cut down along the cob to strip off the kernels. Alternatively, remove the kernels with a kernel cutter. Put the kernels in a large bowl. Add the tomatoes, red onion with vinager, cilantro, feta and the vinaigrette and toss to coat evenly.