Cucumber and Corn Salad:
### Ingredients:
– 2 cups fresh corn kernels (about 2-3 ears of corn)
– 1 large cucumber, diced
– 1 cup cherry tomatoes, halved
– 1/4 red onion, finely chopped
– 1/4 cup fresh cilantro, chopped
– 1/4 cup feta cheese, crumbled (optional)
– Juice of 1 lime
– 2 tablespoons olive oil
– Salt and pepper to taste
### Instructions:
1. **Cook the Corn**: If using fresh corn, you can either grill, boil, or steam it until tender. Let it cool, then cut the kernels off the cob. If using canned or frozen corn, simply drain and rinse (for canned) or cook according to package instructions (for frozen).
2. **Prepare the Vegetables**: Dice the cucumber, halve the cherry tomatoes, and finely chop the red onion.
3. **Mix the Salad**: In a large bowl, combine the corn, cucumber, cherry tomatoes, red onion, and fresh cilantro.
4. **Dress the Salad**: Drizzle the olive oil and lime juice over the salad. Add salt and pepper to taste. Toss everything together until well combined.
5. **Optional**: Sprinkle the crumbled feta cheese over the top before serving for an extra burst of flavor.
6. **Serve**: This salad can be served immediately or chilled in the refrigerator for about 30 minutes to let the flavors meld together.
### Tips:
– **Add-ins**: You can add diced avocado or bell peppers for extra flavor and texture.
– **Herbs**: If you’re not a fan of cilantro, you can substitute it with fresh basil or parsley.
This salad is light, refreshing, and perfect as a side dish for summer barbecues or picnics!