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

Dressing

• 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. 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. For the salad: Bring a large pot of water to a boil. Have a large bowl of ice water ready nearby.
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. Transfer to ice water to cool for a few minutes. Drain well.
5. Cut kernels from corn then transfer to a large bowl.
6. Add tomatoes, cucumbers, red onion, feta, parsley and basil.
7. Whisk dressing again then pour over salad. Toss well to coat, season with more salt as desired.