Fresh Corn and Basil Slaw with Feta

Preheat the grill to medium-high heat.

Combine the melted butter with parsley. Make sure the corn cobs are stripped of all the silks, then brush each one with the butter/parsley mix. Wrap each individual corn cob in aluminum foil.

Grill the ears of corn over direct heat, turning about every 4-5 minutes. They should be done in about 15 minutes. Every grill is different, so watch them.

Whisk together the sesame oil, vinegar, chicken broth and ramen seasoning mix; refrigerate.

Once the corn is done and has cooled off a bit, cut the kernels off of the ears using a sharp knife. Don’t cut your fingers off. Please. The best way to do this is to slice a little off of one end of the cob and stand it upright, then cut downwards.

In a large bowl combine the slaw mix, corn, ramen noodles, dressing and basil. Add the feta and gently toss.

You get the crisp sweetness of the corn, crunch of the noodles and salty edge of the feta cheese. The basil adds a fabulous layer to the flavors.