3 Tbsp extra-virgin olive oil
the juice from two limes
4 ears sweet corn, husks removed
2 lbs ripe tomatoes
½ cup chopped fresh cilantro (optional: swap out cilantro for other herbs like basil, mint or parsley)
1 cup feta cheese, crumbled into chunks (any crumbly salty cheese will do. Try goat feta or cotija)
Kosher salt and freshly ground black pepper
Combine olive oil and lime juice in a small bowl and whisk to combine. Set aside.
Grill, boil or microwave your corn. Rest until cool enough to handle.
Working one ear at a time, hold the corn vertically inside a large bowl and use a sharp knife to remove the kernels. Discard the cob.
Add tomatoes, cilantro and feta cheese to the bowl. Whisk the dressing and add it to the bowl. Season with salt and pepper and gently fold until all the ingredients are incorporated and coated in the dressing.