Grilled Corn with Feta, Lime and Herb Oil

Combine olive oil, cilantro, garlic, and salt in a blender or food processor.

Blend until smooth and vibrant green, about 1 minute. Cool rapidly, refrigerate, and use within 24 hours. Do NOT leave at room temperature for more than 2 hours total. If garlic turns green or blue, discard immediately.

To reduce botulism risk: (1) add 1 tbsp lemon juice or white wine vinegar to the herb oil before blending, OR (2) heat the blended oil to 180°F and hold for 1 minute, then cool rapidly before storing.

Pull back the husks on each corn cob and remove the silk. Pull the husks back down to use as handles for turning.

Place corn directly over medium-high coals or on a preheated grill grates set to high. Grill, turning occasionally with tongs, until charred in spots and internal temperature reaches at least 165°F (74°C), about 12-15 minutes total.

Transfer to a cutting board. Using a sharp knife, cut the kernels from the cobs into a large bowl.

Season hot corn with salt and black pepper, tossing well to distribute.

Drizzle the herb oil over the warm corn and toss gently to coat each kernel.

Crumble the feta cheese over the top.

Cut the limes in half and squeeze fresh lime juice over the entire dish. Toss once more.

Serve immediately while still warm, with extra lime wedges on the side.

Use separate, cleaned tongs when handling the grilled corn versus when placing feta cheese to prevent cross-contamination from raw surfaces.