Serves 4-6

Ingredients

6 ears of yellow or white corn, husked
1 pint cherry tomatoes, quartered
1 garlic clove, chopped
1 shallot, chopped
1/4 cup fresh dill, chopped
2 tablespoons extra-virgin olive oil, plus more for brushing the corn
Salt and freshly ground black pepper to taste
Squeeze of fresh lemon (if desired)

Instructions

Heat a grill to high heat.  Brush the corn with the olive oil and add to the grill.  Grill the corn until it is dark brown, turning occasionally, approximately 10 minutes.  Remove the corn from the grill and let rest for approximately 15 minutes or until it is cool enough to handle. 

Cut the kernels off the cobs into a medium bowl.  Add the tomatoes, garlic, shallot and olive oil.  Toss to combine.  Season with salt and pepper.

Shortly before serving, add the dill, a squeeze of fresh lemon, if using, and toss.  Taste for seasoning and serve.