Corn Salad

Step 1

Bring a large pot filled halfway with salted water to a boil over high heat. Add the corn and cook just until crisp-tender, about 8 minutes. Drain and soak the cobs in ice water for a few minutes to cool off. Drain well. Cut the kernels from the cob.

Step 2

In a large mixing bowl, whisk together the vinegar, salt, and pepper. While whisking, slowly pour in the olive oil.

Step 3

To the dressing, add the corn kernels, cucumber, tomatoes, red onion, feta cheese, and basil. Stir until well mixed. Cover and chill for at least one hour before servings. The salad can be refrigerated for up to 3 days.