Grilled Corn Feta Salad

This has become our staple side dish whenever we grill out. IT'S SO DELICIOUS. 

The first time I made this I had some feta leftover from another recipe, and it sounded like it could be good in this dish. So I added it in, and it really does make it that much tastier. I also took out the tomato. We've done it both ways, but as I'm not a huge raw tomato fan, I prefer it without, and others don't seem to miss it. So here is my version (this is for 4 people, if it's just Trip and me, I just cut everything in half).

INGREDIENTS:

• 4 ears corn, husked
• 1 red bell pepper, cut into 1" squares
• 1 large red onion, sliced in 1" thick slices (cut it perpendicular to the root, not through the root)
• 10 large leaves of fresh basil, shredded
• 6 oz. crumbled feta (approximate, more or less to taste)
• 2 tablespoons red wine vinegar
• 2 tablespoons olive oil (for dressing)
• sea salt, to taste
• black pepper, to taste

Put the pepper and onion on a skewer. The onion should be placed on there so it resembles a lollipop, two to a skewer (you should have 4 big slices). This is kind of a pain in the a**, so be careful. 

Brush the corn, pepper, and onion with olive oil and sprinkle on some salt and pepper.

Grill the corn for 10-12 minutes, directly on the grill, turning occassionally. Grill the pepper and onions about 8-10 minutes, turning occassionally. The veggies should be slightly charred. 

Beforehand or while the veggies are cooking, put the basil, red wine vinegar, olive oil, feta, sea salt, and pepper in a large bowl. 

Once the veggies are done grilling, cut the corn off the cob and dump in the dressing bowl. Take the peppers off the skewers and dump in the bowl. Take the onions off the skewers and chop them up and dump in the bowl. Mix well and serve. 

Original recipe: Comfy Cook