As the last long weekend of summer approaches, Culinary Adventurer Christian Pritchard shares his recipe for a corn salad, perfect for a Labour Day barbecue.

Ingredients

  • 5 teaspoons olive oil
  • 1 tablespoon lime juice
  • 1/4 teaspoon salt
  • 1/4 teaspoon hot pepper sauce
  • 1-1/2 cups fresh corn
  • 1-1/2 cups cherry tomatoes, halved
  • 1/2 cup finely chopped cucumber
  • 1/4 cup finely chopped red onion
  • 2 tablespoons minced fresh basil          
  • ¼ cup crumbled feta cheese


Method:

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.


Serves 4