Roasted Corn, Lima Bean and Feta Salad

1. Roast corn (husk on) on a BBQ grill on medium heat for 30-45 minutes.
2. When it’s done, remove kernels from corn cob by sliding a knife (be careful!) vertically down each side until all kernels are released. Place kernels in bowl and set aside.
3. Stir in black beans. Steam lima beans for 3 minutes and add to corn and black beans.
4. In a small sauté pan, melt butter over medium heat. Add in leek, garlic and miso paste, mashing the miso paste to mix into the butter. Sauté until vegetables are softened, about 5 minutes.
5. Place leek/garlic mixture into a small bowl and add Dijon, olive oil and basil leaves. Mix thoroughly then add to the larger bowl of salad.
6. Crumble feta into salad, toss to coat evenly and serve warm.