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Corn Salad with Cucumbers, Mild Italian Peppers, and Cherry Tomatoes

This Corn Salad will be your go-to corn salad for summertime and early fall, I promise!
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Ingredients Method

Ingredients
  

  • Ingredients:
  • 4 Ears of Corn - sucked and cleaned I prefer white
  • 2 Mild Italian Peppers – mild – seeded and chopped in a small dice
  • 1 cup Cherry Tomatoes – assorted colors – cut in halves
  • 1 cup Pickling Cucumber – sliced into small cubes
  • 2 tbsp Fresh Basil – lightly chopped
  • 1 tbsp Fresh Dill – lightly chopped
  • ½ cup Feta Cheese - crumbled
Dressing
  • ½ cup Extra-Virgin Olive Oil – you can use basil flavored oil if desired
  • ½ Lemon – freshly squeezed
  • 2 tbsp. Red Wine Vinegar
  • 1 Garlic Clove – minced
  • 1 tsp. Sugar
  • ½ tsp. Kosher Salt
  • ¼ tsp. Freshly Ground Pepper
Dressing:

Method
 

Instructions:
  1. Bring a large pot of water to a boil. Add the ears of corn to the boiling water. Let the water come back to a boil for one minute, then turn off the heat and cover the corn. Let it sit for 7 to 8 minutes. Remove the corn. Let the corn cool.
  2. In the meantime, while the corn is cooking, chop the peppers, tomatoes, cucumbers, basil, and dill. Set aside.
    Once the corn is cooled, start cutting it off the cob. I like placing the corn in the center of an upside-down bundt-pan. While cutting the corn, it will fall into the bundt pan.
  3. To make the dressing, place the lemon juice and red wine vinegar in a small mixing bowl. Slowly add the olive oil. Whisk until emulsified. Season with garlic, sugar, salt, and pepper. Adjust the salt and pepper to taste.
  4. Finally, mix the corn, all the chopped veggies, and herbs. Add the dressing to coat the salad. Garnish with extra basil and dill. Serve immediately.
  5. You can prepare the corn salad a day in advance if that helps with your meal's timing.

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