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Summer corn salad
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| 5 teaspoons | olive oil divided |
| 1 tablespoon | lime juice |
| 1/4 teaspoon | salt |
| 1/4 teaspoon | hot pepper sauce |
| One 1/2 cup fresh or frozen corn thawed | |
| 11/2 cups | cherry tomatoes halved |
| 1/2 cup | finely chopped cucumber |
| 1/4 cup | finally chopped red onion |
| 2 Tbsp | minced fresh basil |
| 2 tsp | dried basil, alternative |
| 1/4 cup | crumbled feta cheese |
In a small bowl whisk for the screws oil lime juice salt and pepper sauce set aside
2. In a large skillet cook and stir corn in remaining oil over medium high heat until tender. Transfer to a salad bowl cool slightly. Add the tomatoes cucumbers onions and basil. Drizzle with dressing and toss to coat.
3. That stand for 10 minutes before serving or refrigerate until chilled. Sprinkle with the feta cheese just before serving.
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