Ingredients

The following ingredients have 14 Servings
  • 4 ears corn (or 4 cans -15 ounces each of sweet corn kernels, drained)
  • 8 oz cherry tomatoes (halved or quartered)
  • 1/2 red onion (large, chopped small)
  • 3/4 cup cucumber (quartered and chopped into 1/2 to 1 inch pieces)
  • 1/4 cup avocado oil (or olive oil)
  • juice of a lemon
  • 2 tsp salt
  • 1 tsp black pepper (fine)
  • 1/4 cup parsley (freshly minced)
  • 1/4 cup feta cheese (up to 1/2 cup)

Instruction

  • 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.