4 medium tomatoes, chopped
1 tbsp red onion, finely chopped
1/2 cup Kalamata olives, chopped
2 tbsp parmesan cheese
1/4 c. balsamic vinegar
Salt and pepper to taste
I basically mixed all these ingredients together in a small bowl and when the time came, I spooned the mixture onto the meat.
Place husked corn onto a piece of foil with 1 tbsp of olive oil.
Add 1 clove minced garlic, sea salt and ground pepper to the corn (however peppery you prefer your corn- Nick is very liberal with the pepper so I'm not sure what a normal amount would be!)
Roll up the corn tightly in the foil and place on the grill along with the meat. The corn took about 15 minutes to cook through.