Corn Salad with Easy Lime Vinaigrette

For the dressing, in a small bowl whisk lime juice, honey, ground cayenne pepper, garlic powder, onion powder, salt and pepper. Slowly drizzle in olive oil, whisking continuously.

For the salad, bring a large pot of water to a boil. Add sugar and lemon juice, stir to dissolve. Carefully add corn to boiling water, cover pot, turn off heat and let the corn sit for 10 minutes. Plunge cooked corn into ice cold water to stop the cooking process. When corn has cooled, cut kernels from the cob.

Grab a large bowl and add cooked corn, diced red peppers, grape tomato halves, cilantro, green onions, minced jalapenos, feta and red onion. Drizzle with the lime vinaigrette and toss to coat.