Corn and Tomato Salad with Feta and Lime
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INGREDIENTS
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Extra-virgin olive oil, as needed
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4 cups fresh corn (from about 7 small ears of corn)
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Kosher salt and freshly ground black pepper
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½ cup cherry tomatoes, halved
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4 ounces feta cheese, cubed
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Juice of one lime
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1 bunch fresh cilantro, roughly chopped
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