Garden-Fresh Corn Salad


  • 3 cups raw corn kernels (from about 4 cobs)
  • 1 medium tomato, chopped (about ½ cup)
  • ¾ cup chopped green onion
  • 1 cup quartered and thinly sliced cucumber (preferably English cucumber)
  • ½ cup chopped fresh basil
  • ½ cup chopped radishes
  • 1 medium jalapeño, very thinly sliced
  • ¼ cup extra-virgin olive oil
  • 1 tablespoon red wine vinegar or white wine vinegar, to taste
  • 2 medium cloves garlic, pressed or minced
  • ½ teaspoon fine sea salt, to taste
  • Freshly ground black pepper, to taste
  • ⅓ cup crumbled feta cheese


  1. In a large serving bowl, combine the corn, tomato, green onion, cucumber, basil, radishes, and jalapeño.
  2. Combine the olive oil, vinegar, garlic, salt and several twists of black pepper. Whisk until blended, then pour it over the salad. Toss to combine.
  3. Add most of the feta (reserve some for garnish), and gently toss. Taste, and add more vinegar for more tang, or salt for more overall flavor. Garnish with the remaining feta or avocado
  4. Serve promptly, or chill for later.