Made this out of Cook's Country a while ago and forgot to write it up. I remember it being pretty tasty though.

Corn and Cucumber Salad

Cook's Country, June/July 2017, by Ashley Moore (p. 20)

Ingredients

• 3+1 tbsp olive oil, divided
• 5 tbsp lime juice (~3 limes)
• ½ tsp pepper
• ¼+⅛ tsp salt, divided
• ¼ C sour cream
• ½ red onion, sliced thin
• 1 jalapeño, halved, seeded, and sliced thin
• 4 ears corn, raw, kernels cut from the cobs
• 1 English cucumber, halved lengthwise and sliced thin
• ¾ C crumbled feta cheese
• ¼ C fresh basil, torn

Directions

1. Whisk together 3 tbsp oil, lime juice, pepper, and ¼ tsp salt in a large bowl.
2. Remove 2 tbsp of lime-oil mix and whisk into sour cream; set aside.
3. Add onion and jalapeño to remaining lime-oil mix and set aside to stand, at least 15 minutes.
4. Heat 1 tbsp oil in a large skillet over medium-high heat.
5. Add the loose corn kernels and the salt.
6. Cook, stirring occasionally, until tender and spotty brown, ~7-9 minutes.
7. Remove from heat and let cool while lime-oil mix is standing.
8. Mix corn, feta, and basil into bowl with lime-oil mix, onion, and jalapeño.
9. Serve topped with sour cream mix.