Feta Corn and Tomato Salad is a great summer side dish recipe perfect for pool parties or picnics with a simple lime vinaigrette dressing!
- 4 tablespoons olive oil
- 2 tablespoons lime juice
- 1 tablespoon Dijon mustard
- 1 tablespoon honey
- kosher salt, pepper
- 6 ears corn on the cob kernels cut off the cob
- 1 pint grape tomatoes cut in half
- 1 ounce fresh basil leaves sliced
- 4 ounces crumbled feta cheese
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Put 3 tablespoons of the olive oil into a small mason jar or bowl along with the lime juice, Dijon, honey, kosher salt, and pepper. Put the lid on the jar and shake or whisk until combined.
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Set a large skillet or Blackstone griddle over medium heat. Add remaining tablespoon of olive oil, corn kernels, more kosher salt, and pepper. Cook 8 to 10 minutes, mixing several times, until corn is cooked but still firm. Remove, place in a large bowl, and let cool.
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Add tomatoes, basil, feta, and lime dressing to the bowl with corn. Toss until combined and add more kosher salt, pepper, and/or lime juice if needed. Serve cold or at room temperature.