Directions

• Bring 6 quarts of water and 3 tbsp Kosher salt to a boil in a large pot. Prepare an ice bath by filling a large bowl halfway with ice, then adding enough water so bowl is 2/3 of the way full.
• While the water comes to a boil, peel and dice the cucumber (1/2 inch dice) and place in a different large bowl (not the ice bath). Coarsely chop the herbs and add to the bowl with the cucumber.
• Break the corn cobs in half, then gently lower into the boiling water and cook for 2 minutes. Remove the corn with tongs or strainer and plunge immediately into the ice bath. (This keeps the kernels plump. If you just let them cool to room temperature, they would shrivel up and not be as pleasant in the salad). Drain the corn and pat the cobs dry with a kitchen towel or paper towel. Cut the kernels off the cobs and add to cucumber and herbs. Crumble the feta cheese into the bowl. Add the olive oil and vinegar to the salad and stir to combine. Season to taste with Kosher salt and black pepper.