Ingredients:

  • 6 ears fresh sweet corn, husks and silk removed
  • 15 ml avocado oil
  • 5 g kosher salt
  • 60 ml extra virgin olive oil
  • 45 ml fresh lime juice
  • 1 clove garlic, finely grated
  • 5 g smoked paprika
  • 2 g ground cumin
  • 100 g feta cheese, crumbled
  • 30 g fresh cilantro, chopped
  • 1 jalapeño, seeded and finely minced
  • 3 green onions, thinly sliced

Instructions:

  1. Preheat your grill to high heat.
  2. Lightly coat the de-husked corn ears with avocado oil and kosher salt.
  3. Place corn directly on the grill grates. Grill for 10 minutes, turning occasionally, until kernels are charred and popping.
  4. Remove corn from grill and let it sit for 5 minutes. Once cool enough to handle, stand an ear upright in a bowl and use a sharp knife to cut the kernels off the cob.
  5. In a small jar or bowl, whisk together the extra virgin olive oil, lime juice, grated garlic, smoked paprika, and cumin to create a velvety emulsion.
  6. While the corn kernels are still warm, toss them with the dressing to ensure maximum flavor absorption.
  7. Fold in the crumbled feta, chopped cilantro, minced jalapeño, and sliced green onions. Let the salad sit for 10 minutes until the flavors meld and the feta softens slightly. Serve immediately.