Corn Salad

Ingredients

• 4 cups corn 5 ears or 41 ounces of canned corn
• 1/4 large red onion diced (or 1/2 a small red onion)
• 1 cup cherry tomatoes cut in half
• 1 cup cucumber quartered (about 1/2 of an English cucumber)
• 1/4 cup basil leaves cut into small strips
• 1/4 cup feta cheese crumbed
• 3 tablespoons olive oil
• 2 tablespoons white vinegar
• 1 tablespoon lime juice
• 1 teaspoon kosher salt
• 1/4 teaspoon black pepper

Instructions

• To cook fresh corn, bring a large pot of water to a boil, lightly salting it. After completely shucking the corn, put it in the boiling water. Bring the water back to a boil, and then cook for five minutes. Remove the corn and cut it from the cob. (Note: Fresh corn can also be used raw. If using frozen corn, make sure it is completely thawed and drained. If using canned corn, drain it well.)
• Combine the corn, cucumber, red onion, tomatoes, basil, and feta in a bowl.
• In a small bowl whisk together the olive oil, vinegar, lime juice, kosher salt, and black pepper. Pour over the other ingredients. Toss to combine.
• Serve immediately. Recipe can be made before, adding the fresh basil just before serving. Store any leftovers in an airtight container in the refrigerator for up to four days.

Hope you enjoy this recipe. See ya down on the farm