Corn Salad

Step 1

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 from the water, allow it to cool, and cut it from the cob using a sharp knife. (See notes about using canned or frozen corn.)

Step 2

Combine the corn, cucumber, red onion, tomatoes, basil, and feta in a bowl.

Step 3

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.

Step 4

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.