When fields and farmers markets are bursting with corn, this recipe is sure to deliver that juicy taste of summer.
1. In a small bowl, whisk 4 teaspoons oil, lime juice, salt and hot 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.
3. Add the tomatoes, cucumber, onion and basil.
4. Drizzle with dressing and toss to coat. Let stand for 10 minutes before serving or refrigerate until chilled. Sprinkle with cheese just before serving.
To make shucking the corn easier, pull the husk back until it forms a "handle", then grasp this to easily break off the stem end. If silky threads remain, use a clean tooth brush to brush these off. Now you are ready to run a sharp knife down the cob to remove the kernals.