Cook corn using your preferred method. I personally prefer to either grill or roast fresh corn. In order to grill or roast, take shucked corn and spray with cooking spray. Then, wrap each ear in individual sheets of aluminum foil.

If grilling: place on indirect heat of grill for 30-45 minutes, until corn kernels are soft when pricked with a fork.

If roasting: preheat oven to 425 and roast for 30-45 minutes until corn kernels are soft when pricked with a fork.

While corn cooks, mix vinegar, olive oil, lime juice and cilantro in a small bowl. Set aside for the flavors to marinate.

After letting the corn cool, cut the kernels from the cob with a sharp knife.

Combine corn, tomatoes, onion and feta in large bowl.

Mix in dressing and season with salt and pepper to taste.