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Pull back the husks on the corn and remove all the silk.
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Replace the husks.
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Roast in a preheated 350º oven for 30 minutes or until the corn is soft.
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Once it is cooked, remove it from the oven and allow it to cool until it is able to be handled.
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In a small bowl, add the olive oil and balsamic vinegar. Set aside.
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Cut the kernels off each cob and add it to a large bowl.
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Add the halved cherry tomatoes, the chiffonade-cut basil, crumbled feta, salt, and pepper. Mix together well.
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Quickly whisk the oil and vinegar together and pour it over the bowl contents. Toss well.
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This can be served warmed or chilled.