Sunday supper: Grilled Corn Salad

Serves 4.

You'll want to keep this recipe on hand the rest of the summer as Minnesota sweet corn comes into season. Use it as a side to your favorite grilled protein or as a light supper on steamy nights. Not a feta fan? Cotija cheese and goat cheese are good replacements. "As a kid, I couldn't wait to grab an ear off the grill and slather it with butter and salt," writes Maria Provenzano in "Everyday Celebrations From Scratch" (Harper Horizon, 2022). "I'm taking that classic flavor and adding it to a salad that is so good even the kids will eat it. Scout's honor."

• 4 ears fresh corn, husks and silks removed

• 1 to 2 tbsp. avocado oil, or another high-heat oil

• 1 tsp. salt

• 1 red bell pepper, diced

• 2 c. cherry tomatoes, cut into quarters

• 1/2 c. julienned basil leaves

• 1 tbsp. chives

• 1 to 2 avocados, cut into roughly 1/2-in. pieces

• 1/2 c. crumbled feta (see Note)

• 2 tbsp. olive oil

• 1 tsp. honey

• 1/2 tsp. salt, preferably kosher, plus more to taste

• 1/4 tsp. freshly ground black pepper, plus more to taste

Directions

Heat a grill over high heat.

Add the bell peppers, cherry tomatoes, onions, basil, chives, avocado and feta.

In a separate small bowl, whisk together the olive oil, lime juice, honey, salt and pepper until well combined. Pour the mixture over the salad and gently toss to combine. Taste for seasoning and add additional salt, pepper or lime juice if needed.