Corn and Cucumber Salad

Name: Corn and Cucumber Salad
Yield: Serves 4 to 6
Ingredients: 1/2 cup, extra-virgin olive oil; 4 ears, corn, kernels cut from cobs; , Salt and pepper; 5 tablespoons, lime juice (3 limes); 1/4 cup, sour cream; 1/4 , red onion, sliced thin; 1 , jalapeño chile, stemmed, halved, seeded, and sliced thin; 1 English, cucumber, halved lengthwise and sliced thin; 3 ounces, feta cheese, crumbled (3/4 cup); 1/4 cup, fresh basil leaves, torn

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Appears in Cook's Country June/July 2017

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The key to coaxing the most from these subtle summer players was supplying the right supporting cast.

SERVES4 to 6

WHY THIS RECIPE WORKS

To keep our recipe light and refreshing, we chose not to bog it down with too many ingredients. We lightly sautéed corn until golden brown, let it cool, and then tossed it with sliced red onion and cucumber. We flavored a bright lime vinaig...

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