Southern Corn Salad Jars

Serves 4 · 20 min prep · 2 min cook

Ingredients

• 3 cups (from about 4 ears) fresh corn kernels
• 1 pint, halved cherry tomatoes
• 1 medium, diced red bell pepper
• 1 medium, diced cucumber
• 1/4 cup, finely diced red onion
• 1/4 cup, chopped fresh basil
• 4 oz, crumbled feta cheese
• 3 tbsp apple cider vinegar
• 1/4 cup extra-virgin olive oil
• 1 tsp honey
• 1 tsp Dijon mustard
• 3/4 tsp kosher salt
• 1/2 tsp black pepper
• 1/4 tsp smoked paprika

Instructions

1. 1Bring a medium saucepan of water to a boil. Add the fresh corn kernels and blanch for exactly 2 minutes until bright yellow and just tender-crisp. Drain immediately and rinse under cold water to stop the cooking; pat dry.
2. 2In a small jar or bowl, whisk together the apple cider vinegar, olive oil, honey, Dijon, salt, black pepper, and smoked paprika until the dressing looks emulsified and glossy.
3. 3Dice the red bell pepper and cucumber into small, even pieces the size of the corn kernels so every bite is balanced. Finely dice the red onion and chop the basil.
4. 4Halve the cherry tomatoes and set them aside so their juices do not water down the other vegetables yet.
5. 5Grab four clean pint jars. Spoon a generous tablespoon of dressing into the bottom of each jar.
6. 6Layer the ingredients in this order for maximum freshness: corn, diced red pepper, cucumber, red onion, halved cherry tomatoes, crumbled feta, and finally the chopped basil on top.
7. 7Screw the lids on tightly. Give each jar a gentle shake right before eating so the dressing coats everything. Keep refrigerated up to 3 days; the flavors actually improve after a few hours.
8. 8When ready to serve, shake well, then either eat straight from the jar or tip into a bowl. The salad should taste bright, sweet-savory, and packed with crunch.