Prepare the ingredients

• Drain the canned corn.
• Dice the avocados, thinly slice the red onion, dice the pickles and roughly chop the basil.
• Crumble the feta.

Make the dressing

• In a small bowl, whisk together the olive oil, rice vinegar, kewpie mayonnaise, ground sumac and salt until smooth.

Assemble the salad

• Add the corn, avocado, red onion, pickles, basil and feta to a salad bowl.
• Pour over the dressing and mix gently to combine.

Serve

• Serve immediately, on its own or with corn chips.