Summer Corn Salad

By á-47

Ingredients

• 1 Tbsp. lime juice
• 1/4 tea. salt
• 1/4 tea. hot pepper sauce
• 5 tea. olive oil, divided
• 1 1/2 cups fresh or frozen corn, thawed
• 1 1/2 cups cherry tomatoes, halved
• 1/2 cup finely chopped cucumber
• 1/4 cup finely chopped red onion
• 2 Tbsp. minced fresh basil (or 2 tea. dried)
• 1/4 cup feta cheese, crumbled

Preparation

Step 1

In a small bowl, whisk lime juice, salt, pepper sauce and 4 teaspoons of oil; set aside.

In a large skillet, saute corn in remaining oil until tender. Transfer to a salad bowl; add the tomatoes, cucumber, onion and basil. Drizzle with dressing and toss to coat.

Let stand for 10 minutes before serving or refrigerate until chilled. Sprinkle with cheese just before serving.