Char the corn: Heat a large griddle pan or barbecue over a high heat until it's smoking—you should see a faint shimmer of heat rising. Place the corn cobs directly onto the hot surface and cook for 8-10 minutes, turning every couple of minutes with tongs. You'll know each side is ready when the kernels turn a deep golden brown with distinct black char marks, and you'll hear a satisfying sizzle and pop as the natural sugars caramelise.

Cool and cut the kernels: Transfer the charred corn to a chopping board and let it cool for 2-3 minutes until it's just warm to the touch. Stand each cob upright and slice the kernels off using a sharp knife—you'll hear a gentle crunch as they release from the cob. The kernels should look glossy with dark, toasted edges and smell wonderfully sweet and smoky.

Prepare the tomatoes and onion: While the corn cools, place the chopped tomatoes and sliced red onion in a large salad bowl. The tomatoes should be a mix of colours and sizes, feeling firm but giving slightly when pressed. The onion slices should be paper-thin and translucent, with a sharp, clean aroma that will mellow as it sits.

Make the dressing: In a small jar, combine the olive oil, red wine vinegar, honey, salt, and a good grind of black pepper. Screw the lid on tightly and shake vigorously for 10-15 seconds until the mixture looks emulsified and slightly thickened, with a uniform pale golden colour. Taste a tiny bit on your finger—it should be tangy with a hint of sweetness.

Combine the salad: Add the warm corn kernels to the bowl with the tomatoes and onion. Pour the dressing over the top and toss gently with salad servers, taking care not to crush the tomatoes. The corn should be evenly coated, and the dressing will start to mingle with the tomato juices, creating a light, glossy coating.

Add the finishing touches: Scatter the torn basil leaves over the salad, along with the diced chilli if using, and the crumbled feta. Give everything one final gentle toss. The basil should be bright green and fragrant, while the feta adds creamy white specks against the red and gold of the salad.

Rest before serving: Leave the salad to sit at room temperature for at least 10 minutes—this resting time is crucial. The flavours will meld together, and the tomatoes will release a little more juice that mingles with the dressing, creating a beautiful, light pool at the bottom of the bowl.