Step 1

Note: If preparing a day ahead, consider adding the cheese until just before serving.

Step 2

Combine dressing ingredients in a container with a lid and shake to combine. Refrigerate while you cut/dice remaining ingredients for the salad. I like to place the veggies on paper towels to absorb excess moisture for extra fresh/crisp results.

Step 3

Bring a large pot of water to a boil. Once a boil is reached, salt the water generously. (I use 2 heaping Tbsp. kosher salt.) The salt flavors the corn and brings out its natural sweetness.

Step 4

Add the corn and let it boil for 4 minutes. Set a timer to ensure you don’t overcook it.

Step 5

Transfer the corn to a colander and rinse it with cold water until the cobs are fully cooled.

Step 6

Cut the kernels from the cob. (I place the cob flat-side-down and slide a sharp knife down the side.) Transfer to a large bowl along with remaining salad ingredients. Toss to combine.

Step 7

Shake the dressing again and pour it over the salad. Toss until well combined.

Step 8

Serve immediately or cover and chill for up to 1 day.