- 4 ears corn, shucked
- 1 pint cherry tomatoes, halved (about 2 3/4 cups)
- 1/2 cup packed fresh basil, chopped
- 1 cup crumbled feta cheese
- 2 tablespoons white wine vinegar
- 2 tablespoons olive oil
- Salt and pepper, to taste
- Using a sharp knife, cut kernels off ears of corn into a medium mixing bowl.
- Add cherry tomatoes, basil, and feta. Toss to combine.
- Add white wine vinegar and olive oil and toss to coat evenly. Season with salt and pepper, to taste.