Ingredients
Scale
- 4 ears of fresh corn, husks and silks removed
- 1 pint cherry tomatoes, halved
- 1 cucumber, diced
- 1/4 cup red onion, finely chopped
- 1/4 cup fresh basil leaves, chopped
- 1/4 cup fresh cilantro leaves, chopped (optional)
- 1 avocado, diced (optional)
- 1/4 cup feta cheese, crumbled (optional)
For the Dressing:
- 3 tablespoons extra virgin olive oil
- 2 tablespoons lime juice
- 1 teaspoon honey (adjust to taste)
- Salt and pepper, to taste
- 1 garlic clove, minced (optional)
Instructions
- Cook the Corn:
- Bring a large pot of water to a boil. Add the corn and cook for 3-4 minutes, or just until tender. Remove the corn and let it cool. Once cool enough to handle, cut the kernels off the cob.
- Prepare the Salad:
- In a large bowl, combine the cooked corn kernels, halved cherry tomatoes, diced cucumber, red onion, chopped basil, and cilantro. If using, also add the diced avocado and crumbled feta cheese.
- Make the Dressing:
- In a small bowl, whisk together the olive oil, lime juice, honey, salt, pepper, and minced garlic (if using) until well combined.
- Combine and Chill:
- Pour the dressing over the salad and gently toss to coat all the ingredients. Taste and adjust the seasoning if necessary.
- Chill the salad in the refrigerator for at least 30 minutes before serving. This allows the flavors to meld together.
- Serve:
- Give the salad a quick toss before serving. It can be served chilled or at room temperature.