5 teaspoons olive oil
1 juice of a lime
1/4 teaspoon salt
1/4 teaspoon hot pepper sauce
1-1/2 cups fresh or frozen corn, thawed
1-1/2 cups cherry tomatoes, halved
1/4 cup chopped red onion
1/2 cup chopped cucumber
2 tablespoons minced fresh basil
1/4 cup blue cheese crumbles
In a small bowl, whisk 4 teaspoons oil (save one teaspoon for later), lime juice, salt and pepper sauce; set aside.
In a large skillet, add corn and remaining oil over medium-high heat until tender. Transfer to a salad bowl; cool slightly. Add the tomatoes, cucumber, onion and basil. Drizzle with dressing and toss to coat.
Let stand for 20 minutes before serving or refrigerate until chilled. Sprinkle with cheese just before serving.
This salad is so good and is a great way to enjoy your summer corn. We love to use feta cheese in place of the blue cheese once in a while for a different taste, but the blue cheese adds something special!