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 cheese

1.       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!