Corn Salad with Feta and Herbs

Continuing on with the corn theme, cuz tis still the season:
(serves 6)

2 T. white wine vinegar
2 T. EVOO
Pinch of Kosher* salt
3 ears of raw white* or mixed corn
6 oz. crumbled feta
1/2 shallot, minced
1/3 cup chopped kalamata olives
1 T. tarragon leaves, chopped
1 T. fresh flat leaf parsley, chopped
Freshly ground pepper

Whisk together vinegar, oil, and salt in a serving bowl. Place the ears of corn in a deep bowl (one by one) and cut down the kernels, and then using the back of the knife scrape the cobs to release any "corn milk". Add kernels and "milk" to serving bowl, and stir in the rest of the ingredients. Season to taste with S&P.

"A recipe is only a theme which an intelligent cook can play each time with his or her own variation."

Have FUN today!!

Love,

MM