Ingredients
Method
- Preheat a seasoned grill to 400°F.
- Meanwhile, cut 340g tomatoes into halves and cut 100g white cheddar into small cubes (about 1 cm thick). Finally, thinly slice enough chives to fill 2 tbsp, if you haven't already.
- Add the tomatoes to a large bowl and cover with 1/4 cup olive oil, the juice of 1 lemon (about 2 tbsp), and a generous pinch of salt. Toss to coat and set aside while you grill the corn.
- Lightly coat 4 ears of corn in 1 tbsp neutral oil and place on the preheated grill. Put the lid down and cook at 400°F for 3 minutes. Rotate, and repeat until the corn until it's slightly charred all over but still plump and yellow. It should take about 3-5 more minutes.
- If cooking shrimp, season generously with 1 tsp salt and cover in 1 tbsp neutral oil. Toss to coat and place on the grill next to the corn. Cook with the lid down for 3 minutes, then flip. The shrimp should be pink with noticeable grill marks and about 90% cooked by the time you flip it. Finish by cooking for another minute on the other side. Remove and set aside.
- Remove the corn and let cool slightly. Meanwhile, add the cheddar to the tomatoes along with 5 basil leaves, 2 tbsp chives and another generous pinch of salt. When the corn is slightly cooled, cut the kernels from the cob and transfer them to the bowl with the tomatoes. Toss everything and plate with remaining basil and shrimp, if using.
Notes
I like to season a grill by using tongs to dip a dish cloth, or paper towel, in neutral oil, then rub it all over the grill grates until evenly coated. Do this before turning on the grill to avoid sticking!