Engineered Cooking

1. Fill a large bowl with water, mix in the teaspoon of sea salt. Add the corn (husks still on) to the water and let soak for 1 hour.

2. Meanwhile, in another bowl combine tomatoes, feta cheese, and the remaining 2 tablespoons of olive oil. Add salt and pepper to taste, and gently mix.

3. After 1 hour has past remove the corn from the bowl. Prepare the barbecue (medium-high heat), once the grill has reached the desired temperature at the corn in the husks until outside is very charred and corn kernels are tender, turning occasionally, about 25 minutes.

4. Add the roasted corn to the tomatoes and feta, add the fresh squeezed lime juice and slivered basil. Serve at room temperature.