Creamy Corn Salad

Ingredients

• 3 ears sweet corn
• salt
• 1 1/2 c yellow and/or red cherry tomatoes, halved
• 1/3 c thinly sliced red onion
• 1/4 c garlic and herb spreadable cheese
• 3 TBSP lemon juice

Directions

1. In a large pot, boil corn in salted water for 5 minutes. Remove with tongs; set corn aside until cool enough to handle.
2. Cut kernels from cobs and place them in a large bowl. Stir in tomatoes and red onion.
3. In a small bowl, combine cheese and lemon juice. Season with salt to tasted. Stir into corn mixture. Cover and refrigerate until ready to sere or overnight.