This riff on Mexican street corn trades the hot mayonnaise and cheese mixture for a more summer-friendly mix of heart-healthy olive oil and punchily salty ricotta salata cheese. If you can’t find the ricotta in your grocery store, crumbled feta would make an excellent substitute thanks to its briny flavor.
1. Peel back corn husks, being careful to leave them intact at the base of the corn cob. Remove corn silks; fold husks back around corn, and soak in a large bowl of water for 1 hour.
2. Remove corn cobs from water; pat dry. Season liberally with olive oil, salt and pepper.
3. Prepare a charcoal or gas grill to medium-high heat. Grill corn, turning frequently, until tender and charred in spots, 6 to 10 minutes. Transfer corn to large platter; sprinkle evenly with ricotta salata. Garnish with basil and chili flakes.
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