Fresh Corn and Basil Slaw with Feta
3 ears fresh corn, shucked
1 stick butter, melted
1 tsp dried parsley
1 package ramen noodles, crushed – but save the seasoning mix
1/2 cup sesame oil
1/3 cup balsamic vinegar
1/4 cup chicken broth
1 bag slaw mix
4 oz container crumbled feta cheese
5 fresh basil leaves, washed and cut in a chiffonade
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 them 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; refrigerate.
Once the corn is done and has cooled off a bit, cut the corn off using a sharp knife. Don’t cut your fingers off. Please.
In a large bowl combine the slaw mix, corn, ramen noodles, dressing and basil. Add the feta and gently toss.