4 ears of corn, kernels cut off or 2 cups of frozen corn, thawed
2 cups grape or cherry tomatoes, halved
1/2 cucumber, seeded, peeled and diced
1/2 small red onion, thinly diced
1/2 cup feta cheese, crumbled
1. In a small bowl whisk the 3 tablespoons of olive oil, the lime juice and 1 tablespoon No Salt Lemon Pepper (or Lemon Pepper Corn Salad Seasoning). Set aside.
2. In a large sauté pan over medium heat, add the 2 tablespoons of remaining olive oil, the remaining 2 tablespoons of No Salt Lemon Pepper and the corn. Cook for 3 minutes or until the corn is heated through. Transfer to a large bowl and cool to room temperature, about 30 minutes.
3. Once the corn has cooled mix in the dressing, tomatoes, cucumber, onion, and feta cheese. Toss well to combine.
3. Refrigerate for 10 minutes or until ready to serve.
I prefer to cut a block feta into chunks but crumbled works just as well.