Corn Salad

🧂 Ingredients

• 4 larger ears fresh corn, (shucked (yields about 4 cups, 20 oz corn kernels))
• 1 heaping cup halved grape tomatoes
• 1 cup diced English cucumber
• 1/3 cup diced red onion
• 2/3 cup crumbled feta cheese
• 3 Tbsp finely chopped fresh parsley
• 2 Tbsp finely chopped fresh basil
• 1/4 cup olive oil
• 1 1/2 Tbsp red wine vinegar
• 1 Tbsp lemon juice
• 1 1/2 tsp honey
• 1/2 tsp minced garlic
• 1/2 tsp each salt and freshly ground black pepper

👨‍🍳 Instructions

1. 1

   Make dressing: In a mixing bowl whisk together olive oil, red wine vinegar, lemon juice, honey, garlic, salt and pepper. Refrigerate while preparing salad.

2. 2

   For the salad: Bring a large pot of water to a boil. Have a large bowl of ice water ready nearby.

3. 3

   Once water in pot boils add corn and cook just 3 minutes (even 2 minutes if you want it a little more raw and crisp).

4. 4

   Transfer to ice water to cool for a few minutes. Drain well.

5. 5

   Cut kernels from corn then transfer to a large bowl.

6. 6

   Add tomatoes, cucumbers, red onion, feta, parsley and basil.

7. 7

   Whisk dressing again then pour over salad. Toss well to coat, season with more salt as desired.