4 ears fresh corn, shucked
2 red jalapeños
4 tablespoons olive oil, divided
1 cup fresh basil leaves, torn in small pieces
2 tablespoons freshly squeezed lime juice
Light the grill and get it really hot. If you are using a charcoal grill, which I strongly recommend, make sure the coals are cooked down to a fiery-hot gray.
Place the corn and the jalapeños on a baking sheet, and brush with 2 tablespoons of the olive oil. Season the corn and chiles all over with sea salt, and place them directly on the grate of the grill. Cook for 4 to 5 minutes, turning halfway through, until well charred. Remove the corn and the chiles from the grill and set them aside to cool.
Using a knife or a corn shucker, cut the corn kernels from the cob and place them in a bowl. Finely chop the jalapeños, discarding the stem (I leave it up to you if you want the seeds in there). Add the jalapeños, basil leaves, and lime juice to the corn. Taste, and add more sea salt if needed. Toss well, then add the remaining 2 tablespoons olive oil and stir. Let the salad sit for 30 minutes at room temperature. Serve.