Summer Corn Salad
2 cups fresh or frozen sweet corn
5 teaspoons olive oil, divided
1 tablespoon fresh squeezed lime juice
1/4 teaspoon sea salt
1/4 teaspoon hot pepper sauce
1 pint grape tomatoes, cut in half
1 fresh jalapeno, minced
1 cucumber, neatly chopped
1/2 red onion, chopped
1/4 cup fresh cilantro, loosely chopped
1/2 cup feta cheese, crumbled
In skillet, cook and stir corn in 1 tablespoon oil over medium high heat until tender and beginning to roast, or turn light brown in color in random places. Allow to cool.
In a small bowl, whisk remaining oil and lime juice. Then stir in salt and hot sauce.
Combine cooled corn and dressing mixture. Add remaining ingredients except for feta cheese. Toss lightly and chill in refrigerator.
Sprinkle with feta for serving.