1pintcherry tomatoes, halved or quartered depending on size
4cloves garlic, minced
1/3cupfresh cilantro, roughly chopped
2limes, zested and juiced
1tbsp good quality tequila
2tbspextra virgin olive oil
3/4tspground cumin
1 1/2tsp kosher salt
1/2cupcrumbled feta cheese
Instructions
In a bowl, using a sharp knife cut the kernels off of the cob by holding the cob vertically and running your knife down towards the bowl so it collects all the kernels.
Add the diced red onion, diced red bell pepper, halved cherry tomato, minced jalapeno, minced garlic and chopped cilantro to the bowl. Add the lime zest and juice, tequila (if using), olive oil, and season with the salt and cumin. Mix well.
When read to serve, stir in half of the feta and sprinkle the remaining half of the feta over the top. Enjoy cold!
Notes
EXPERT TIPS
You can make the corn salad 1-2 days in advance but refrain from adding the feta cheese until just before serving.
You can omit the tequila all together to keep it kid friendly.
Frozen corn won't work well in this recipe, but you can grill the corn ahead of time for a smokier flavor!
As is, this recipe is vegetarian and gluten free. To make it vegan and dairy free you can leave the feta cheese out all together, or use a dairy free feta substitute.
Keyword corn salad, raw corn salad, salad, corn, vegetarian, gluten free, side dish