This Corn Salad is made with fresh grilled corn, cherry tomatoes, avocado, red onion, fresh herbs tossed with tangy lime. Serve as an easy side, lunch or appetizer with a bowl of your favorite chips.
Preheat an outdoor grill or indoor grill pan on the stove to medium-high heat.
Shuck the corn by removing the husks and strip away the silk. Brush the corn with 3/4 tablespoon of oil and grill for 8-12 minutes, using tongs to rotate a few times for even charring. (Skip this step if using frozen or canned corn and cook on a hot skillet until 1/3 - 1/2 of the kernels are lightly brown.)
Remove from heat and allow to cool for 10 minutes, or until cool enough to handle.
Use a sharp knife to slice the kernels off the cob then add to a large bowl.
Garnish with crumbled feta (if using) and serve with preferred tortilla chips.
How to store extras
This fresh corn salad tastes best the day it is made within 24 hours.
If you happen to have any leftover corn salsa, it should be stored in an airtight container in the fridge. It will stay fresh for about 2 days. Note that the tomatoes and avocado will soften as it rests.