Name: Corn and Cucumber Salad
Total time: PLACEHOLDER
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

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 vinaigrette with rich sour cream, tossed in the corn mixture, and then topped the salad with a sprinkle of salty feta and aromatic fresh basil.

Before You Begin

To make this dish spicier, reserve the jalapeño seeds and add them to the lime vinaigrette. For the best results, use the freshest corn you can find and do not substitute frozen corn.

Instructions

Heat 1 tablespoon oil in 12-inch nonstick skillet over medium-high heat until shimmering. Add corn and 1/4 teaspoon salt and cook, stirring occasionally, until tender and spotty brown, 7 to 9 minutes; transfer to large bowl. Refrigerate corn until completely cool, about 45 minutes.

Meanwhile, whisk lime juice, remaining 7 tablespoons oil, 3/4 teaspoon salt, and 1/2 teaspoon pepper together in bowl. Transfer 1/4 cup lime vinaigrette to separate bowl and whisk in sour cream; set aside. Add onion and jalapeño to remaining lime vinaigrette; let sit while corn is cooling, at least 15 minutes.

Add cucumber and onion-jalapeño mixture (including vinaigrette) to bowl with corn and toss to coat. Season with salt and pepper to taste and transfer to serving platter. Drizzle with sour cream mixture. Sprinkle with feta and basil. Serve.