Corn & Creamy Feta Salad

Serves 6-8

Ingredients

• 6-8 ears corn, husked
• 1 pint cherry tomatoes, cut in half
• 1 medium red onion, finely chopped
• 1/4 cup Italian parsley, finely chopped
• 1/4 cup cilantro, finely chopped
• 3- 6 oz, sheep and goat's milk feta, crumbled, I prefer the Mt Vikos brand 
• 3 Tbsp sunflower seed oil
• 3 Tbsp rice vinegar
• 1/2 tsp kosher salt plus some to salt water for corn
• 1/4 tsp pepper
• 1/2 a lime, juiced

Directions

1. Bring a large pot of salted water to boil and cook corn for 3 minutes
2. Drain and immerse corn in ice water to stop the cooking and to set the color
3. When the corn is cool, cut the kernels off the cob, cutting close to the cob. Easy method: Place a small bowl upside-down inside a large bowl. Then stand the corn  picked-side down  on top of the smaller bowl, using a sharp knife slice down along the cob. The kernels will collect in the bottom of the bowl.
4. In a serving bowl whisk together the oil, vinegar, lime juice and salt & pepper
5. Add in the corn kernels, onion, herbs, tomatoes and feta 
6. Mix well 
7. Refrigerate until ready to serve
8. Serve chilled