Step 1

Bring a large pot of salted water to a rolling boil, drop shucked ears of corn into the boiling water and cook for 2-3 minutes. Remove corn from water and run immediately under cold water (or place into an ice bath). Cut kernels off the cob.

Step 2

In a large bow, whisk olive oil with vinegar, garlic and jalapeno. Add corn kernels, avocados, cherry tomatoes, red onion and crumbled feta. Toss to coat in dressing. Sprinkle with basil and salt, toss again and serve.