Summer Corn Salad

Ingredients:
4 ears of corn, husked
1 cup cherry tomatoes, halved
1/2 red onion, finely chopped
1/4 cup chopped fresh cilantro
1 jalapeño pepper, seeded and finely chopped
2 tablespoons lime juice
2 tablespoons extra virgin olive oil
Salt and pepper to taste
Optional: crumbled feta cheese or cotija cheese for garnish
Directions:
Bring a large pot of water to a boil. Add the husked ears of corn and cook for 5-7 minutes, or until the corn is tender but still crisp. Remove from the pot and let them cool slightly.
Once the corn is cool enough to handle, stand each ear upright on a cutting board and use a sharp knife to carefully slice off the kernels.
In a large mixing bowl, combine the corn kernels, halved cherry tomatoes, finely chopped red onion, chopped fresh cilantro, and finely chopped jalapeño pepper.
In a small bowl, whisk together lime juice and extra virgin olive oil to make the dressing.
Pour the dressing over the corn salad ingredients in the large mixing bowl.
Season with salt and pepper to taste, and toss until everything is well coated in the dressing.
If desired, sprinkle crumbled feta cheese or cotija cheese over the top of the salad for an extra burst of flavor.
Serve the Summer Corn Salad immediately as a side dish or appetizer, or refrigerate for 30 minutes to allow the flavors to meld before serving.
Enjoy this refreshing and colorful salad that celebrates the flavors of summer!