Creative Cookery, Luncheon, Potluck, Vegetable
3 cups fresh sweet corn kernels, cooked (3-4 ears fresh corn)
1 1/2 cups cherry tomatoes halved
1/2 cup red onion thinly sliced
1/4 cup herb goat cheese or boursin
3 tablespoons fresh lemon juice
kosher or coarse seasalt to taste
Cut corn from cobbs after it’s cool enough to handle.
Place in a large bowl with tomatoes and red onion.
In a small bowl, combine cheese & lemon juice. Stir into corn mixture.
Season with salt.
Cover and refrigerate until ready to serve. May refrigerate overnight.