Since it is the fall, and the grocery stores and farmer's markets are filled with delicious sweet corn, I decided to post yet another corn salad recipe. I posted a corn salad recipe earlier this summer and it was good, not great. I decided to take the elements I liked from that recipe and combine it with a different recipe that I tried sometime last year. I have to admit--the latest version is much better. It also helps that corn is at it's best this time of year.
6 ears of sweet corn, boiled and cut off the cub
8 oz of grape tomatoes, sliced in half
1 english cucumber, seeded and cut into small chunks
6 oz. of feta cheese (or goat cheese if you want something milder)
3 Tbs. of EVOO
3 tsp. of white wine vinegar
1/2 tsp. of dijon mustard
2 tsp. of fresh thyme
salt & pepper to taste
1) Mix the EVOO, vinegar, mustard and thyme in a small bowl and set aside.
2) In a large bowl, stir the sweet corn, tomatoes and cucumbers until mixed well. If the corn is still warm from cooking, set aside until cool. Once the corn is cool, add the cheese too.
3) Once the corn is cool, drizzle the dressing over the salad until coated thoroughly. Use as much of or as little of the dressing as you prefer. Salt and pepper to taste. This salad can be served at room temperature, but do refrigerate if you don't plan on serving it for awhile.