This is a Midwest spin and a salad Channing Fullaway-Johnson’s grandma made every summer. It beautifully captures the summer season.

Makes 4 servings

Ingredients

• 5 teaspoons olive oil, divided
• 1 tablespoon lime juice
• 1/4 teaspoon salt
• 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

Directions

• In a small bowl, whisk 4 teaspoons oil, lime juice, 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.