• 4 ears of fresh corn husks and silks removed
  • 1 pint cherry tomatoes halved
  • 1 cucumber diced
  • 1/4 cup red onion finely chopped
  • 1/4 cup fresh basil leaves chopped
  • 1/4 cup fresh cilantro leaves chopped (optional)
  • 1 avocado diced (optional)
  • 1/4 cup feta cheese crumbled (optional)

For the Dressing:

  • 3 tablespoons extra virgin olive oil
  • 2 tablespoons lime juice
  • 1 teaspoon honey adjust to taste
  • Salt and pepper to taste
  • 1 garlic clove minced (optional)


Cook the Corn:

  • Bring a large pot of water to a boil. Add the corn and cook for 3-4 minutes, or just until tender. Remove the corn and let it cool. Once cool enough to handle, cut the kernels off the cob.

Prepare the Salad:

  • In a large bowl, combine the cooked corn kernels, halved cherry tomatoes, diced cucumber, red onion, chopped basil, and cilantro. If using, also add the diced avocado and crumbled feta cheese.

Make the Dressing:

  • In a small bowl, whisk together the olive oil, lime juice, honey, salt, pepper, and minced garlic (if using) until well combined.

Combine and Chill:

  • Pour the dressing over the salad and gently toss to coat all the ingredients. Taste and adjust the seasoning if necessary.
  • Chill the salad in the refrigerator for at least 30 minutes before serving. This allows the flavors to meld together.


  • Give the salad a quick toss before serving. It can be served chilled or at room temperature.

By Admin

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