Jolene Lamb, LLCC Community Education culinary coordinator, provided a cooking demonstration on how to make summer corn salad on WICS last week and discussed the LLCC cooking demonstrations that are taking place at the Illinois Products Farmers Market.

Summer corn salad

5 teaspoons olive oil, divided
1 tablespoon lime juice
1/4 teaspoon salt
1 minced hot pepper from the garden
1-1/2 cups fresh sweet corn
1-1/2 cups heirloom tomatoes, medium dice
1/2 cup finely chopped cucumber
1/4 cup finely chopped red onion
2 tablespoons minced fresh basil
1/4 cup crumbled feta cheese

In a small bowl, whisk 4 teaspoons oil, lime juice, minced pepper and salt; set aside.

In a large skillet, cook and stir corn in 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 10 minutes before serving or refrigerate until chilled. Sprinkle with cheese just before serving.