Cherry Tomato And Corn Salad - cooking recipe

Ingredients

1 ear corn on the cob, unhusked, or to taste
1 pint cherry tomatoes, halved
4 ounces smoked Gouda cheese, cut into 1/2-inch cubes
2 tablespoons olive oil, or to taste
8 fresh basil leaves, cut into strips, or to taste
sea salt and ground black pepper to taste

Preparation

Preheat grill for medium-high heat and lightly oil the grate.
Place corn on the grill; cover and cook until husks are blackened, 15 to 20 minutes. Let sit until easily handled, about 5 minutes. Discard husk and silks; cut kernels off the cob.
Combine corn kernels, cherry tomatoes, Gouda cheese, olive oil, basil, salt, and pepper in a large bowl; mix gently to blend.