Every year I buy corn when it's fresh (in August where I live) and then am not quite sure what to do with it besides boil it and eat it off the cob. This year I tried to find something a little different and settled on this. I love that you don't even have to cook the corn. It's good without the feta cheese but I think I prefer it with (it's a little more salty and I like the extra texture).
Notes:
- I made this more by feel with the amounts of ingredients I had than anything else.
- I used Tropea onion instead of red onion (the farmer I bought them from described them as "like red onion but sweeter and sharper", and they're delightful here).
- Used lime juice instead of cider vinegar.
- Added some ground chipotle powder for some heat (but you don't have to).
- You can make it vegan if you leave out the feta cheese.
Verdict: The first time I made it, it was so good I made it again right away after it was gone. It has a lovely mix of flavors, textures, and colors. Definitely keeping this one to make again.
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RECIPE: Fresh Corn Tomato Salad (Basil and Bubbly)
