Grilled Corn Salad with Feta and Lime

Set up your grill for direct medium-high heat. Let the coals or flame settle into a steady, even temperature — you want char, not fury.

Toss corn ears with 2 tbsp olive oil and a pinch of salt. Lay them perpendicular across the grill grates.

Grill, turning every 2-3 minutes with tongs, until kernels are blistered and charred in spots on all sides, about 10-12 minutes total.

Grill, turning every 3-4 minutes with tongs, until kernels are blistered and charred in spots on all sides, about 12-15 minutes total.

In a small bowl, juice both limes directly. Mince the garlic cloves finely and whisk together with the lime juice, remaining 3 tbsp olive oil, and 1 tsp salt.

Let the dressing sit for 2 minutes so the garlic blooms.

Dice the tomatoes and finely chop the yellow onion. Coarsely chop the cilantro — stems and all, they carry flavor.

In a small bowl, juice both limes directly. Mince the garlic cloves finely and whisk together with the lime juice, remaining 3 tbsp olive oil, and 1 tsp salt. Allow the dressing to sit for at least 5-10 minutes for the garlic to mellow in the acid.

Add the tomato, onion, and cilantro. Toss gently to combine without breaking the corn kernels too much.

Crumble the feta over the top in large, irregular shards — do not crumble finely. The texture matters.

Taste and adjust — a pinch more salt if needed, another squeeze of lime if it wants brightness. Serve immediately or let sit 10 minutes for flavors to marry.