J. Kenji Lopez-Alt
Serves 4 to 6

3 tablespoons extra-virgin olive oil
1 tablespoon lemon juice
4 ears sweet corn, husks removed
2 pounds fresh tomatoes, cut into bite-size chunks
1/4 cup roughly chopped fresh flat-leaf parsley leaves
1/4 cup roughly chopped fresh basil leaves
1/4 cup roughly chopped fresh mint leaves
8 ounces feta cheese, cut into 1/2-inch chunks
Kosher salt and freshly ground black pepper

Combine olive oil and lemon juice in a small bowl and whisk to combine. Set aside.

Preheat the grill on high*. Place corn directly over hot side of grill and cook, turning occasionally, until charred on all sides and fully tender, about 10 minutes total. Remove corn from grill and allow to rest until cool enough to handle, about 5 minutes.

Working one ear at a time, hold the corn vertically inside a large bowl and use a sharp knife to remove the kernels. Discard the cob. Add tomatoes, parsley, basil, mint, and feta cheese to the bowl. Whisk the dressing and add it to the bowl. Season with salt and pepper and gently fold with clean hands until all the ingredients are incorporated and coated in the dressing. Serve immediately.

*Alternate directions: cut the kernels off the cob (or substitute with 2 cups frozen corn) and heat up 1 ½ tablespoon oil in a cast iron pan. Spread the corn in the bottom of the hot plan and let them sit for 3 to 5 minutes, allowing it to brown.