Ingredients
3cupsraw corn kernels,(from about 4 cobs)
½cupmedium tomato,chopped
¾cupgreen onion,chopped
1cupcucumber,quartered, thinly sliced, preferably English cucumber
½cupfresh leafy herbs,chopped, choose from basil, dill, mint, parsley and/or cilantro
½cupradishes,chopped
1medium jalapeño,very thinly sliced, optional
¼cupextra-virgin olive oil
1tbspred wine vinegar,or white wine vinegar, to taste
2clovesgarlic,medium, pressed, or minced
½tspfine sea salt,to taste
freshly ground black pepper,to taste
⅓cupfeta cheese,crumbled, or 1 ripe avocado, diced
Preparation
In a large serving bowl, combine the corn, tomato, green onion, cucumber, herbs (don’t skimp on the herbs), radishes, and jalapeño.
In a liquid measuring cup or small bowl, 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.
Add most of the feta or avocado (reserve some for garnish), and gently toss.
Taste, and add 1 tablespoon more of vinegar for more tang, or salt for more overall flavor.
Garnish with the remaining feta or avocado.
Serve promptly, or chill for later.
