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4 ears fresh corn, husks removed
4 medium Roma or plum tomatoes, diced
½ small red onion, diced
2 ounces feta cheese (about ½ cup), crumbled
¼ cup torn fresh basil leaves
3 tablespoons apple cider vinegar
2 tablespoons olive oil
½ teaspoon kosher salt
¼ teaspoon freshly ground black pepper
Cut the kernels off the cobs into a large bowl. You should have about 3 cups kernels.
Add the tomatoes, onion, feta, basil, vinegar, oil, salt, and pepper, and stir to combine.
Cover and refrigerate for 30 minutes before serving.