ingredients.

• (6) ears of corn, shucked
• (1) pint grape tomatoes, cut into halves
• (2) oz feta cheese, crumbled — goat cheese is a great substitute!
• (12) fresh basil leaves, chopped
• (½) cup mustard vinaigrette*

*recipe below

directions.

1. Cut corn off the cobs by positioning a cob of corn into a bowl and gliding a knife along the edge into the bowl so the bowl catches any corn that may “pop” off as you’re cutting — repeat with all ears of corn
2. Add tomatoes, basil and cheese to the bowl with the corn and mix until evenly combined
3. Drizzle in mustard vinaigrette and stir until salad is evenly coated
4. Refrigerate corn salad until ready to serve (it will keep in the refrigerator for about 3 days)

Mustard Vinaigrette: Combine 2 teaspoons whole grain mustard, 2½ tablespoons white wine vinegar, 6 tablespoons extra virgin olive oil, ¼ salt and ¼ pepper into a small jar and shake until emulsified. You can also just add it into a bowl and whisk if you’re going to be using it immediately; otherwise, you can store the jar of vinaigrette in the refrigerator until you’re ready to use.

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