2–3 tsp avocado oil (plus 1 tbsp for the dressing)
3–4 green onions, chopped (whites and greens separated)
1 cup grape tomatoes, halved
1 tbsp garlic paste or 1–2 cloves fresh garlic, minced
3–4 basil leaves, cut into thin ribbons (chiffonade)
1 tbsp apple cider vinegar
¼ cup feta cheese
1–2 tsp Citrus Mojo seasoning
Directions
Cut the kernels off the corn cobs. Grill the kernels on a lightly oiled griddle over medium-high heat until they are charred, about 10–12 minutes. If using canned or frozen corn, sauté until lightly browned.
Transfer the charred corn to a large mixing bowl.
Add the grape tomatoes and the white parts of the chopped green onions to the bowl.
Add the garlic, basil, apple cider vinegar, 1 tablespoon avocado oil, and Citrus Mojo seasoning. Stir well to combine.
Mix in the feta cheese.
Garnish the salad with the remaining green onion greens and extra feta if desired.
