Ingredients
• 4 cups corn (5 fresh ears, or 41 oz canned, drained)
• ¼ large red onion, diced
• 1 cup cherry tomatoes, halved
• 1 cup cucumber, quartered (about ½ an English cucumber)
• ¼ cup fresh basil, sliced
• ¼ cup crumbled feta cheese
• 3 tbsp olive oil
• 2 tbsp white vinegar
• 1 tbsp lime juice
• 1 tsp kosher salt
• ¼ tsp black pepper
Instructions
For fresh corn: Boil shucked corn for 5 minutes, then cut off the kernels. (Fresh corn can also be used raw!)
Combine corn, cucumber, red onion, tomatoes, basil, and feta in a large bowl.
In a small bowl, whisk olive oil, vinegar, lime juice, salt, and pepper.
Pour dressing over the salad and toss gently. Serve fresh.
Notes
🌿 Tips & Storage:
• Make ahead: Mix everything except the basil—add that right before serving.
• Keeps well in the fridge for up to 4 days.
• Light, fresh, vegetarian, and full of garden goodness
- Prep Time: 10 mins