Grilled Corn Salad

Method

1. Preheat grill to medium heat.
2. Brush corn with olive oil and grill for about 10 to 12 minutes, turning occasionally, until lightly charred. Remove from heat and cool completely.
3. To make the dressing, while the corn is cooling, combine olive oil, white balsamic vinegar, and salt and pepper in a jar with a lid. Cover and shake to mix.
4. Use a paring knife to cut the kernels off the cooled corn running from top to bottom.
5. Place the corn in a medium bowl and add the cherry tomatoes, feta, red onion, and avocado (if using). Pour dressing over top and toss to coat. Let rest at least 15 minutes before serving.
6. Garnish with additional feta cheese and fresh herbs if desired.