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- Preheat a grill to medium-high, about 220°C. Pull most of the outer husks of the corn down to expose the kernels so you can remove the silk. Use a paper towel or a vegetable brush to knock off any stubborn stands. Pull the husks back up. Soak in cold water for about 30 minutes before grilling to prevent the husks from burning—make sure to pat dry before placing on the grill.
- Oil the grates of the grill and then place the corn on the grill. Grill until charred on all sides and the corn is tender, about 15 minutes.
- Remove the corn and let the ears cool just until they are cool enough to handle, then pull the husks down and return them to the grill for a few minutes, so the kernels get a little char on them, about five minutes. Remove from the grill and let cool again until you can handle them comfortably.
- Slice the halloumi into four pieces and grill until soft and nicely charred, about three minutes per side.
- Slowly and carefully but with commitment and confidence, stand the corn cob upright and slice off the kernels; transfer to a bowl. Cut the tomatoes into thick wedges and add to the bowl with the corn. Season with salt and pepper.
- Scatter the sliced tomatoes and grilled corn on a serving platter. Cut the charred halloumi in half on the diagonal to create eight triangles and place on top of the corn and tomatoes. Drizzle a generous amount of chili crisp over the top and sprinkle with a handful of basil.
This recipe is from the book ‘Salad Freak: Recipes to Feed a Healthy Obsession’ by Jess Damuck. Published by Abrams
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