Name: Corn Salad
Prep time: 15 min
Cook time: 8 min
Total time: 23 min
Yield: 6 servings
Ingredients: 1 tablespoon olive oil (for charring); 5 cup corn kernels (from about 6 ears, or thawed frozen corn); 1 ½ cup cherry tomatoes (halved); 1 cup English cucumber (diced); ⅓ cup red onion (finely diced); 1 jalapeño (seeded and minced, optional); ½ cup crumbled feta cheese; ¼ cup fresh basil (chopped, or cilantro); 3 tablespoon extra-virgin olive oil; 2 tablespoon fresh lime juice; 1 teaspoon honey; ½ teaspoon kosher salt; ¼ teaspoon black pepper

Instructions

Char the corn
Char the corn:
Heat 1 tablespoon olive oil in a large cast-iron skillet over medium-high heat. Add 5 cups corn kernels in a single layer and cook for 6 to 8 minutes, stirring only every 2 minutes, until lightly charred. Transfer to a large bowl and let cool for 10 minutes.
Make the vinaigrette
Make the vinaigrette:
Whisk 3 tablespoons olive oil, 2 tablespoons lime juice, 1 teaspoon honey, ½ teaspoon kosher salt, and ¼ teaspoon black pepper in a small bowl.
Toss
Toss:
Add 1½ cups halved cherry tomatoes, 1 cup diced cucumber, ⅓ cup red onion, and 1 minced jalapeño to the corn. Pour the vinaigrette over the top and toss well.
Serve
Serve:
Fold in ½ cup crumbled feta and ¼ cup chopped basil just before serving the corn salad.

Tips

Charring the corn adds smoky sweetness, but you can also grill whole ears for 10 minutes and cut off the kernels. Let the corn cool before adding the feta and basil so they stay fresh. Add 1 diced avocado or a can of drained black beans to make it heartier.