Directions

• Prepare the dressing: Whisk together the honey, Dijon mustard, and sherry vinegar until combined. While continuously whisking, slowly drizzle in the olive oil until fully emulsified into the dressing.  Add the garlic clove, if using. Season the dressing to taste with Kosher salt and black pepper. 
• Cook the quinoa: In a fine-mesh strainer, rinse the quinoa under cool water for about 15 seconds, then transfer it to a 2- to 3-quart pot. Add 1 1/2 cups of water and a pinch of Kosher salt to the quinoa, and bring to a boil over high heat. Reduce the heat to low, cover the pot with a tight-fitting lid and steam the quinoa until the water has absorbed and the quinoa is tender, about 18 minutes. Transfer the quinoa to a baking sheet or large plate and spread it out so it cools quickly. We want it to be no warmer than room temperature when we compose the salad. 
• Bring 4 quarts of water and 2 tablespoons of Kosher salt to a boil in a medium pot. Prepare an ice bath by filling a medium bowl halfway with ice, then add enough water so the bowl is two-thirds full. Break the corn cobs in half then add to the boiling water. Cook the corn for 2 minutes, then remove and plunge immediately into the ice bath. Drain the corn then dry gently with a clean dish towel or a few paper towels. This is vital, because if the corn is wet, the dressing will not cling to it well. The cobs don’t need to be bone dry, just mostly dry.
• Cut the kernels off the corn cobs, and add to a large bowl. Add the quinoa, cucumber, basil, feta, avocado, and scallions to the bowl. Toss the salad then dress and season to taste with Kosher salt and black pepper. Garnish with sunflower seeds.