Corn, Tomato & Feta Salad

This is a great summer salad.  I should have made it in the US, where copious amounts of fresh corn on the cob were available, but I didn't.  I made it in Italy, and therefore had to use frozen corn.  It was still good though.  Imagine how good this would be with fresh corn- and please try it if you have that available.

Corn, Tomato & Feta Salad
adapted from The Kitchn

4 ears fresh corn, husks removed (OR 3 cups frozen corn, thawed)
4 medium Roma or plum tomatoes, diced
1/2 small red onion, diced
2 ounces feta cheese (about 1/2 cup), crumbled
1/4 cup torn fresh basil leaves
3 tablespoons apple cider vinegar
2 tablespoons olive oil
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper

1.  If using fresh corn, cut the kernels off the cobs into a large bowl. You should have about 3 cups kernels. If using frozen corn, place that in a medium to large serving bowl.  Add the tomatoes, onion, feta, basil, vinegar, oil, salt, and pepper, and stir to combine. Cover and refrigerate for 30 minutes before serving.

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