Charred Corn Salad with Feta, Basil and Jalapeño

My parents love to do family dinners at their house as many Sundays as we can all get together. I love helping plan the menu and going out for a grocery shop after church. Once summer hits it's usually some kind of grilled or smoked meat by my dad, summer veggies as sides and a fruity cobbler, pie or ice cream for dessert. When it comes to sides I want corn corn corn. Give me all the corn.

My dad and I have been into this skillet corn where we basically just shuck a bunch of corn and sauté it with butter in a skillet with onions, peppers and a jalapeño. I came up with this charred corn salad based on a recipe from Bon Appétit. I haven't been able to make it for the fam yet, but I think after posting this they may be requesting it. That was kind of conceited of's okay if y'all don't want me to make it. But for all you readers, it's delish, and you should make it!

Charred Corn Salad with Feta, Basil and Jalapeño
serves 2 (because I only cook for myself, but can easily be doubled)

2 ears of corn
1/2 of a shallot, thinly sliced
1/2 jalapeño, sliced thin on a mandoline (you can use less if you can't handle the heat)
1-2 Tbsps. lime juice
salt and pepper
2 Tbsp. vegetable oil
2 oz feta cheese
a few basil leaves, chifonnade

Place a grill pan over medium heat. Cut kernels from one ear of corn. Combine in a large bowl with shallot, jalapeño, lime juice and s&p.

Brush your other ear of corn with 1 Tbsp. vegetable oil. Char the corn on the grill by rotating it so all sides get some heat, 10-12 minutes.  

Cut the kernels from the grilled piece of corn and add to the bowl. Add the remaining tablespoon of vegetable oil, feta cheese and basil. Season with more s&p if needed and serve while still warm.