Kernel of Corn Salad with Feta Cheese

16 oz. whole kernel corn [canned or frozen, or kernels from 2-3 ears, if fresh]
1 T. Penzeys Italian Vinegar & Oil Dressing Base
1 T. water
1/2 cup olive oil
1/4 cup red wine vinegar
8 oz. chunk regular or tomato-basil flavored feta cheese
24 cherry tomatoes [cut in half]
1 tsp. Penzeys Mural of Flavor
[fresh spinach or lettuce for serving]

Drain the corn [if using canned, or blanch corn if using frozen]. In a cruet or a jar with a lid, combine the dressing base with the water and let stand for 5 minutes. Add the oil and vinegar and shake to combine. Place the corn in a roomy bowl. Add 1/2 of the dressing. Mix well and refrigerate. Cut 24 1/2-inch cubes of the feta cheese and refrigerate. When ready to serve, divide the corn among 4 plates on a bed of spinach or lettuce. Place 6 cubes of cheese and 12 tomato [halves] on each salad. Sprinkle with Mural of Flavor and drizzle with extra dressing.

Serves 4.

From Penzeys Spices catalog, Fall 2010, p. 45.