Ingredients
6large corn ears,or 7 medium
¼cupred onion,chopped
2tbspextra virgin olive oil
½cupfeta,crumbled
fresh mint,or cilantro, or parsley, chopped
¼tspkosher salt
black pepper,to taste
Preparation
Set the grill to medium-high. Husk the corn.
Grill the corn for 10 to 12 minutes, turning often, until charred in spots.
Transfer to a cutting board and set aside to cool. Cut the kernels off the cobb.
Put the corn, red onion and cheese in a medium salad bowl. Drizzle with the olive oil, then toss.
Add the mint, then toss again. Taste, then add salt and pepper.
Serve, and enjoy!
