4earscornor 4 cans -15 ounces each of sweet corn kernels, drained
8ozcherry tomatoeshalved or quartered
1/2red onionlarge, chopped small
3/4cupcucumberquartered and chopped into 1/2 to 1 inch pieces
1/4cupavocado oilor olive oil
juice of a lemon
2tspsalt
1tspblack pepperfine
1/4cupparsleyfreshly minced
1/4cupfeta cheeseup to 1/2 cup
Instructions
If using corn on the cob, remove husk and boil for 15 minutes in a large pot of water. Remove and let cool before handling. Cut off the kernels and add to a large bowl.
If using canned corn, simply drain and rinse in a colander and add to a large bowl. For frozen corn, cook according to package directions, drain and let cool.
Add all other ingredients to the bowl and toss well. Serve immediately or chill for up to 2 hours then serve.
Notes
You can store corn salad in an air-tight container kept in the refrigerator for up to 5 days.