Name: Summer Corn Salad
Prep time: 15 min
Cook time: 15 min
Yield: 4
Ingredients: 5 teaspoons olive oil, divided -; 1 tablespoon lime juice -; 1/4 teaspoon salt -; 1/4 teaspoon hot pepper sauce -; 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 tablespoons minced fresh basil or 2 teaspoons dried basil -; 1/4 cup crumbled feta cheese -

Recipe information

Cooking:

15 min.

Servings per container:

Source:

More details

Ingredients for - Summer Corn Salad

1. 5 teaspoons olive oil, divided -

2. 1 tablespoon lime juice -

3. 1/4 teaspoon salt -

4. 1/4 teaspoon hot pepper sauce -

5. 1-1/2 cups fresh or frozen corn, thawed -

6. 1-1/2 cups cherry tomatoes, halved -

7. 1/2 cup finely chopped cucumber -

8. 1/4 cup finely chopped red onion -

9. 2 tablespoons minced fresh basil or 2 teaspoons dried basil -

10. 1/4 cup crumbled feta cheese -

How to cook deliciously - Summer Corn Salad

1. Stage

In a small bowl, whisk together 4 teaspoons of the oil, the lime juice, salt and pepper sauce, then set this aside.

2. Stage

In a large skillet, cook and stir the corn in the remaining oil over medium-high heat, for less than three minutes; you want the corn tender, but not mushy. Once the corn is cooked, transfer it to a salad bowl and allow it to cool slightly. Add the tomatoes, cucumber, onion and basil to the bowl.

3. Stage

Drizzle the dressing over the veggies and toss lightly to coat. Let the salad stand for 10 minutes before serving. For a truly chilled corn salad, cover the salad and refrigerate it until it's cooled through. Sprinkle the feta on top just before serving.