Ingredients:

  • 6 ears fresh corn, husks and silk removed
  • 2 tbsp olive oil
  • 6 oz feta cheese, crumbled or cubed
  • 1/2 cup red onion, finely diced
  • 1 cup English cucumber, diced
  • 1 cup cherry tomatoes, halved
  • 1/4 cup fresh parsley, chopped
  • 3 tbsp extra virgin olive oil
  • 2 tbsp fresh lime juice
  • 1 tsp honey
  • 1/2 tsp salt
  • 1/4 tsp cracked black pepper

Instructions:

  1. Brush the corn cobs lightly with olive oil. Place them directly over medium-high heat and grill for 10–12 minutes, turning occasionally, until kernels are bright yellow with deep brown charred spots. Remove from heat and let cool for 5 minutes.
  2. Stand a corn cob upright in a large bowl. Using a sharp knife, slice downward from the top of the cob to the bottom to remove the kernels. Repeat for all ears.
  3. Whisk together the lime juice, olive oil, honey, salt, and pepper until the dressing is emulsified. Pour the dressing over the warm corn, then fold in the diced red onion, cucumber, and cherry tomatoes.
  4. Gently stir in the crumbled feta and chopped herbs using a folding motion to avoid smashing the cheese.