- 1 ear corn on the cob, unhusked, or to taste
- 1 pint cherry tomatoes, halved
- 4 ounces smoked Gouda cheese, cut into 1/2-inch cubes
- 2 tablespoons olive oil, or to taste
- 8 fresh basil leaves, cut into strips, or to taste
- sea salt and ground black pepper to taste
- Preheat grill for medium-high heat and lightly oil the grate.
- Place corn on the grill; cover and cook until husks are blackened, 15 to 20 minutes. Let sit until easily handled, about 5 minutes. Discard husk and silks; cut kernels off the cob.
- Combine corn kernels, cherry tomatoes, Gouda cheese, olive oil, basil, salt, and pepper in a large bowl; mix gently to blend.