Corn Salad



4 large ears of corn, shucked

1 ½  cups heirloom cherry tomatoes, sliced in half

1 cup English cucumber, diced (if using a regular cucumber, peel first)

⅓  cup red onion, diced

⅓ cup feta cheese

3 tablespoon fresh parsley, chopped

3 tablespoons fresh chives, chopped


Dressing:

¼ cup extra virgin olive oil

2 tablespoons fresh lemon juice

1 teaspoon honey

¼ teaspoon each salt and pepper


Combine dressing ingredients in a mason jar and shake to combine or whisk ingredients together in a small bowl.


Bring a large pot of salted water to a bowl and have a large bowl of ice water ready.

Add shucked corn to the boiling water and cook for 3 minutes. 


Remove corn cobs from the boiling water and immediately add the cobs to the bowl of ice water. Let the corn cool for 2-3 minutes. Drain the cobs and allow them to dry.


Cut kernels off the cob and transfer to a large mixing bowl. Add tomatoes, cucumbers, red onion, feta, parsley and chives.  


Shake or mix the dressing and drizzle over the salad.  Toss well to combine.  Check seasoning and serve.


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