It's the unofficial start of summer - Memorial Day Weekend. Welcome Summer!

In Maryland, Memorial Day weekend starts the migration to the beach. One of the best parts of traveling to the beach is the roadside farmer's market. You can get the best fresh produce. Watermelon, tomatoes, and of course, corn. Maryland is known for its golden corn.

Every bite of this summer corn salad is like a perfect summer day. You can use frozen corn for this recipe, but I don't encourage it. Go for fresh corn on the cob.

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Summer Corn Salad Recipe

Ingredients

2 teaspoons olive oil

1 tablespoon lime juice
1 Tbsp. plus 1/2 tsp. kosher salt, divided
5 ears fresh corn on the cob, husks removed (or 4 cups cooked frozen corn kernels)
1-1/2 cups cherry tomatoes, halved
1/2 cup finely chopped cucumber
1/4 cup finely chopped red onion
2 tablespoons minced fresh basil or 2 teaspoons dried basil
1/4 cup crumbled feta cheese

Directions

Bring a large pot of water up to a boil over high heat. Add corn and 1 Tbsp. salt; cook 5 minutes. Drain, rinse with cold water, and let sit until cool enough to handle.
In a large bowl, hold a corn cob upright by its pointy tip. Using a sharp knife, remove the kernels by cutting down the sides of the cob, letting the kernels fall to the bottom of the bowl.
Add the onions, tomato halves, olive oil, lime juice, remaining 1/2 tsp. salt, and cucumbers to the corn; stir to combine.
Taste for seasonings, adding more salt and/or pepper if desired.
Just before serving, add the basil and feta cheese to the bowl

Wine Recommendations

2023 Fairvalley Sauvignon Blanc, Western Cape, South Africa