Fresh Corn Salad

Original Recipe HERE
This was a refreshing summer salad that would be great to share at a picnic.  I believe the key is to use fresh corn instead of frozen or canned.  The original recipe says it yields about 5 cups of salad, but I didn't measure it.  The kids weren't big fans, but the adults liked it and were happy to have leftovers hold up well until the next day.
I forgot to add the fresh basil and it tasted fine as-is, but I imagine it would only improve it.  Also, I threw in more than 1/2 cup of feta.
4 ears fresh corn, husks and silk removed
1 package (10 oz) grape tomatoes
1/3 cup sliced green onions
1/4 cup chopped fresh basil
1-1/2 Tablespoons olive oil
2-1/2 Tablespoons red wine vinegar
1/2 teaspoon fresh ground black pepper
1/2 teaspoon kosher salt
1/2 cup crumbled feta cheese
(1) Add corn to a large pot of boiling water.  Cook about 5 minutes (do not exceed 8).
(2) Immediately put corn into a bowl of ice water for a few minutes.
(3) While corn is being prepared, whisk together olive oil, vinegar, salt, and pepper in a large mixing bowl. 
(4) Cut tomatoes in half; add to bowl with dressing.
(5) Add green onions and basil to tomato mixture.
(6) Cut corn kernels from cobs; add to tomato mixture.
(7) Gently stir in feta.
(8) Cover.  Refrigerate several hours for best results.
Kid Participation:
* shuck (husk?) corn
* get covered in mosquito bites from shucking corn outside

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