4 ears of raw corn, removed from the cob
1 pint sungold tomatoes, halved
4 ounces crumbled goat cheese (or feta!)
2 ounces basil, finely chopped
For the Dressing:
4 tablespoons Olive Oil
6 tablespoons balsamic vinegar
Juice of half a lime
1 clove of garlic, peeled and diced
1. Mix all the dressing ingredients in a small bowl. Set aside.
2. Add all the salad ingredients to a large mixing bowl. Pour in the dressing. Add salt and pepper to taste. Stir to coat.