Fresh Corn Salad
Zachary Grunewald

Fresh Corn Salad

When fields and farmers markets are bursting with corn, this recipe is sure to deliver that juicy taste of summer.


5 teaspoons Olive oil, divided
1 tablespoon lime juice
1⁄4 teaspoon hot pepper sauce (or to taste)
1 1⁄2 cup fresh corn, cut from cob (about 2 ears)
1 teaspoon salt (optional)
1 1⁄2 cup cherry tomatoes (halved)
1⁄2 cup cucumber (chopped)
1⁄4 cup red onion (chopped)
2 tablespoons fresh basil (minced, or 2 tsp dried)
1⁄4 cup feta cheese (crumbled )


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.