Raw Corn & Tomato Salad

Serves 4 · 20 min prep

Ingredients

• 3 cups fresh corn kernels
• 1.5 lb ripe tomatoes
• 1 large red bell pepper
• 1 cup packed fresh basil leaves
• 4 green onions
• 3 tbsp extra-virgin olive oil
• 3 tbsp fresh lime juice
• 1 tsp honey
• 3/4 tsp kosher salt
• 1/2 tsp black pepper
• 4 oz feta cheese
• 1 large avocado

Instructions

1. 1Husk the corn if needed and stand each ear upright in a wide bowl. Slice downward with a sharp knife to release the raw kernels, then scrape the cob lightly to catch the milky juices.
2. 2Core the tomatoes and cut them into bite-size wedges or chunks, letting any juices collect in the bowl. Dice the red bell pepper into small, even pieces so it mixes cleanly with the corn.
3. 3Thinly slice the green onions, white and green parts both. Stack the basil leaves, roll them tightly, and cut into thin ribbons so the herb stays bright and fragrant.
4. 4In a small bowl whisk the olive oil, lime juice, honey, salt, and black pepper until the dressing looks glossy and emulsified. Taste and adjust salt if the tomatoes are very sweet.
5. 5Combine the raw corn kernels, tomato chunks, diced pepper, and green onions in a large mixing bowl. Pour the dressing over the top and toss gently so every piece is coated without crushing the tomatoes.
6. 6Fold in most of the basil ribbons, reserving a small handful for garnish. Let the salad sit at room temperature for 10 minutes so the flavors marry and the corn softens slightly.
7. 7Just before serving, dice the avocado and crumble the feta. Add both to the bowl and give one final gentle toss so the avocado stays creamy rather than mashed.
8. 8Divide among plates or pack into lunch containers. Scatter the remaining basil on top and serve cool or at cool room temperature for a bright midday plate.