Summer Corn Salad

Step 1

Preheat a grill over medium-high heat. Place each ear of corn on a large piece of aluminum foil. Put 1/2 tablespoon of butter on top of each, then roll and seal in the foil.

Step 2

When grill is hot, add wrapped ears of corn and grill about 5 minutes per side, for a total of 15 minutes. Set aside and cool for 10 minutes.

Step 3

When corn is cool enough to touch, slice kernels off and place in a large bowl. Add scallions, tomatoes, ricotta salata, and olive oil, then toss to combine. Add salt and pepper, taste, then adjust seasoning as needed.

Step 4

Add freshly torn basil leaves right into the bowl, give one final toss, and then serve warm or at room temperature.