Ingredients:

  • 6 ears fresh corn, shucked
  • 2 tablespoons olive oil (30 ml)
  • Salt and freshly ground black pepper to taste
  • 1 pint cherry tomatoes, halved
  • 1 cucumber, seeded and diced
  • ½ red onion, thinly sliced
  • 4 ounces feta cheese, crumbled (approximately 115g)
  • ¼ cup olive oil (60 ml)
  • 2 tablespoons lemon juice (30 ml)
  • 1 tablespoon red wine vinegar (15 ml)
  • 2 tablespoons chopped fresh parsley
  • 2 tablespoons chopped fresh mint
  • 1 teaspoon Dijon mustard
  • 1 clove garlic, minced
  • Salt and freshly ground black pepper to taste

Instructions:

  1. Brush corn with olive oil and season with salt and pepper.
  2. Grill the corn over medium heat, turning occasionally, until kernels are tender and slightly charred. (About 12-15 minutes)
  3. Let the corn cool slightly, then cut the kernels off the cob.
  4. In a large bowl, combine the grilled corn kernels, cherry tomatoes, cucumber, and red onion.
  5. In a small bowl or jar, whisk together olive oil, lemon juice, red wine vinegar, parsley, mint, Dijon mustard, minced garlic, salt, and pepper.
  6. Pour the dressing over the salad and toss gently to combine.
  7. Crumble the feta cheese over the salad.
  8. Serve Immediately Or chill slightly before serving.