Grilled Corn, Pineapple & Watermelon Salad

4 ears of corn
2 Tbsp The Shoreline Vine Jalapeño Infused Olive Oil
1 tsp sea salt
1 tsp fresh cracked pepper 3 cups seedless watermelon cubed

3 cups pineapple cubed
2-3 Tbsp Cotija or Feta cheese crumbled
2-3 Tbsp fresh basil chopped
2-3 Tbsp The Shoreline Vine Rose White Balsamic

Preheat grill to medium high heat. Shuck corn and brush with Jalapeño Olive Oil. Lightly season with salt and pepper. Grill the corn for 2-3 minutes, occasionally turning. Once tender and lightly charred, remove from heat and set aside to cool. Remove kernals from the cob into a large bowl. Add watermelon and pineapple and toss. Top with cheese crumbles and basil. Season with more sea salt and pepper. Drizzle Rose White Balsamic and add a little extra Jalapeño oil before serving