Ingredients:

  • 4 medium ears of fresh corn (approx. 600g)
  • 1 red bell pepper, diced (approx. 150g)
  • 1 cup cherry tomatoes, halved (approx. 150g)
  • 1 small red onion, finely diced (approx. 90g)
  • 1/2 cup fresh cilantro, chopped (approx. 15g)
  • 1/4 cup extra-virgin olive oil (60ml)
  • 2 tablespoons fresh lime juice (30ml)
  • 1 teaspoon honey (5g)
  • Salt and pepper, to taste
  • 1 cup crumbled feta cheese (approx. 150g)

Instructions:

  1. Preheat the grill to medium-high.
  2. Husk the corn and remove any silk.
  3. Place corn on the grill; cook for 10-15 minutes, turning occasionally, until charred. Remove and let cool slightly.
  4. Dice the red bell pepper, halve the cherry tomatoes, and finely dice the red onion. Chop the cilantro.
  5. In a mixing bowl, whisk together olive oil, lime juice, honey, salt, and pepper.
  6. Cut the grilled corn off the cob and combine it with the diced vegetables in a large bowl. Pour the dressing over and toss gently.
  7. Sprinkle the crumbled feta cheese on top.
  8. Let the salad sit for at least 30 minutes before serving to allow flavors to meld.