Summer Corn Salad
8 cups fresh corn kernels (about 10 ears of corn)
1 cup chopped fresh cilantro
½ purple onion diced
2 jalapenos seeded and de veined sliced thin
¼ cup olive oil
3 tablespoons freshly squeezed lime juice (about 2 limes)
1 teaspoon kosher or sea salt
¼ teaspoon black pepper
1 cup crumbled feta cheese
In a large bowl combine all ingredients except the cheese. Refrigerate at least one hour. When ready to serve gently fold in the feta.
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