Serves 4 to 6

  • 3 ears corn (about 2 1/2 to 3 cups of kernels)
  • 2 cups diced fresh tomatoes (about 2 pounds or 2 large tomatoes)
  • 1/2 cup crumbled feta cheese
  • 1/4 cup diced basil
  • 2 Tbsp. fresh lemon juice (about 1/2 a lemon)
  • 2 Tbsp. extra-virgin olive oil
  • Dash of salt and freshly ground black pepper

    This can be made a day ahead but just make sure to toss it around again before serving. It holds up well as long as the tomatoes you use aren't too watery. Even if it gets a bit watery, there's an upside: You can dip crusty bread in the juices.

    If you have a gas stove, turn a stovetop burner to medium heat. Place the corn directly on top and turn approximately every minute until the corn is charred all the way around. If you do not have a gas stove, you can place the corn under the broiler in your oven, but be sure to turn every 10 to 20 seconds or so, to avoid overcooking it.

    Allow the corn to fully cool and then cut the kernels from the cob. Combine the tomatoes, feta, basil, lemon juice, olive oil, salt and pepper with the corn and serve.

    Reprinted with permission from BRING IT! © 2018 by Ali Rosen, Running Press.

    Next Story