4cupscorn5 ears or 41 ounces of canned corn (see notes)
1/4large red oniondiced (or 1/2 a small red onion)
1cupcherry tomatoescut in half
1cupcucumberquartered (about 1/2 of an English cucumber)
1/4cupbasil leavescut into small strips
To cook fresh corn, bring a large pot of water to a boil, lightly salting it. After completely shucking the corn, put it in the boiling water. Bring the water back to a boil, and then cook for five minutes. Remove the corn and cut it from the cob. (Note: Fresh corn can also be used raw. If using frozen corn, make sure it is completely thawed and drained. If using canned corn, drain it well.)
Combine the corn, cucumber, red onion, tomatoes, basil, and feta in a bowl.
In a small bowl whisk together the olive oil, vinegar, lime juice, kosher salt, and black pepper. Pour over the other ingredients. Toss to combine.
Serve immediately. Recipe can be made before, adding the fresh basil just before serving. Store any leftovers in an airtight container in the refrigerator for up to four days.
You can use canned, fresh, or frozen corn for this recipe. If using fresh corn, cook it or leave it raw (it's a matter of personal preference). If using frozen corn, make sure it is completely thawed and drained. If using canned corn, drain it well.