It is summer, so it is high time—the best time!—to talk about corn, especially as it's featured here in Moira Sanders' The Kitchen Table Cookbook. Moira’s recipes have been victorious in county fair bake offs, and this one in particular is easy to make and totally reliant on the freshest produce you can find. PRO TIP: serve with tortilla chips and eat like a salsa!

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FRESH CORN AND CHERRY TOMATO SALAD

Serves 4

Bright red cherry tomatoes mingling with fresh yellow corn kernels in a Mexican-inspired vinaigrette make for a salad that is as tasty as it is beautiful. We are lucky to have several farms nearby that grow and sell sweet corn, spoiling us against anything that remotely looks like it’s been imported. I recommend making this salad at the height of sweet corn season—August and September.

For the salad

6 cobs of fresh sweet corn

1 cup (250 mL) halved cherry tomatoes

1⁄2 cup (125 mL) finely chopped green onions

1⁄2 cup (125 mL) chopped cilantro

1 cup (250 mL) crumbled Macedonian feta cheese

For the vinaigrette

3 Tbsp (45 mL) fresh lime juice

3 Tbsp (45 mL) extra-virgin olive oil

1⁄2 tsp (2.5 mL) chili powder

1⁄2 tsp (2.5 mL) fine sea salt

1⁄4 tsp (1 mL) freshly ground black

Pepper

For the salad: Bring a stockpot of water to a boil. Blanch the corncobs in the boiling water for 5 minutes. Remove from the pot and let cool. Cut the kernels off the cobs and place in a large bowl. Add the cherry tomatoes, green onions, cilantro, and feta cheese.

For the vinaigrette: Whisk the lime juice, olive oil, chili powder, salt, and pepper together in a small bowl. Pour the vinaigrette over the salad and toss gently. Serve immediately.