Summer Sweet Corn Salad in 25 Minutes

Instructions:

1. Heat 1 tbsp (15ml) of olive oil in the skillet over medium-high heat. Add corn kernels in a single layer and let sit undisturbed for 2–3 minutes until charred. Stir and cook for another 2 minutes, then remove from heat and let cool slightly.
2. Dice the English cucumber and halve the cherry tomatoes, ensuring the cucumber pieces are roughly the same size as the corn kernels.
3. In a small jar or bowl, whisk together the extra virgin olive oil, lemon juice, honey, minced garlic, and black pepper until emulsified.
4. Combine the charred corn, cucumbers, tomatoes, and red onion in a large bowl. Pour the vinaigrette over the top and toss gently.
5. Fold in the crumbled feta cheese and fresh basil last to prevent the cheese from breaking down and the basil from bruising.