September 11, 2012
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Summer Corn Salad
New family favorite recipe that highlights produce from our garden
Summer Corn Salad (Taste of Home Magazine – Aug/Sept 2012)
5 tsp. olive oil, divided
1 Tbsp. Lime juice
¼ tsp. salt
¼ tsp. hot pepper sauce
1 ½ cups Fresh or frozen Corn, thawed
1 ½ cups cherry tomatoes, halved
½ cup finely chopped cucumber
¼ cup finely chopped red onion
2 Tbsp. minced fresh basil
¼ cup crumbled feta cheese1. In asmall bowl, whisk 4 tsp. oil, lime juice, salt, and pepper sauce; set aside.
2. In a large skillet, cook and stir corn inremaining oil over medium-high heat until tender. Transfer to a salad bowl; cool slightly. Add tomatoes, cucumber, onion andbasil. Drizzle with dressing and toss tocoat.
3. Let stand for 1- minutes before serving orrefrigerate until chilled. Sprinkle withcheese just before serving.
Happy Eating!
