Corn Salad 
Yields: 6 serving(s)
Prep Time: 10 mins
Total Time: 15 mins
Cal/Serv: 173
Ingredients:
4 cups fresh or frozen corn, rinsed and drained if frozen, and steamed, boiled, or grilled if fresh
1 cup cherry tomatoes, halved
1/3 cup crumbled feta
1/4 red onion, finely chopped
1/4 cup fresh basil, thinly sliced
3 Tbsp. extra-virgin olive oil
Juice of 1 lime
Kosher salt
Freshly ground black pepper
Directions:
Toss all ingredients together in a large bowl, then season to taste with salt and pepper.
Notes:
Make Ahead:
This salad is a great make-ahead dish to get ahead of your summer party. Make it the day before, refrigerate it in an airtight container, and let the flavors meld with each other while it sits. Hold off adding the feta until ready to serve, though!
Storage:
Once tossed with the feta, this dish is best served fresh, but if you have any leftovers, store them in an airtight container in the refrigerator for 2-3 days.
Recipe courtesy of Delish.com
