Corn and Cucumber Salad

Nice for summer time, especially when it gets so hot that the farmer's markets have a lower supply of lettuce. The very flavorful dressing recipe could be used for other salads.

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Corn and Cucumber Salad

from Cook's Country Magazine
Serves 4-6

1/2 c olive oil
4 ears corn, kernels cut from cobs
salt and pepper
5 T lime juice (3 limes) (or you can substitute lemon)
1/4 c sour cream
1/2 red onion, sliced thin
1 jalapeno chile, stemmed, halved, seeded and sliced thin (optional)
1 English cucumber, halved lengthwise and sliced thin
3 oz. feta cheese, crumbled (3/4 c)
1/3 c fresh basil leaves, torn or cut in chiffonade (thin strips)

 In a 12-inch skillet over medium-high heat bring 1 T of the oil to the point that it shimmers and add the corn, 1/4 teas salt and cook, stirring occasionally until the kernels become tender and display some brown spots. Transfer to a large bowl and place in a fridge to allow to cool completely, about 45 minutes. If you don't have that amount of time, spread the corn on a baking sheet to cool before placing in the fridge.

In the meantime, in a small bowl whisk the lime juice together with the remainder of the oil (7 T), another 1/4 teas salt, and 1/2 teas pepper. Reserve 1/4 c of the lime mixture in a separate bowl and add the onion and jalapeno to what's left of the mix. Stir well and allow the onions and jalapeno to sit for at least 15 minutes while the corn is chilled. To the reserved vinaigrette add the sour cream, stir well and set aside.

When the corn is chilled and the onions have rested, mix the cucumbers into the corn, add the onion-jalapeno mixture (including the juices) and toss until all ingredients are coated. Taste for seasoning and add salt and/or pepper if needed. Stir in basil leaves. Plate or serve, passing the feta and the sour cream dressing.

Note:

The amount of dressing is small so allowing diners a free hand may delete your supply before it makes it around the table. 

The magazine suggests serving this salad from a platter which allows you to top with the feta and the dressing before passing it to diners. If you know you won't finish the salad in one meal and hope to save left overs, don't add the basil, feta, or dressing. Refrigerate with those ingredients held separately, although you should wait to cut the basil until just before serving.