Summer Corn Salad

I wanted something light and refreshing for our Memorial Day meal.  My boys love ribs and since I grew up having barbecue ribs on this day, they are always a staple.  This salad is a quick and perfectly light accompaniment.  It can be made ahead of time and can get you through any summer cookout, supper or potluck.The corn can be scraped off the side of a cob of fresh corn or in a pinch a bag of frozen corn works, too.  Don't wait until next Memorial Day to try it!SUMMER CORN SALAD3 teaspoons olive oil, divided1 tablespoon fresh lime juice1½ cups fresh or frozen corn, thawed1½ cups cherry tomatoes, halved½ cup finely chopped cucumber2 tablespoons minced fresh basil⅓ cup crumbled feta cheese2 tablespoons Tessemae's Balsamaic dressing - or what you have on hand (optional)Whisk together 2 tablespoons of oil and lime juice in a small bowl and set aside.Pour the remaining oil in a skillet and swirl it around to coat the pan.  Cook the corn until lightly browned.Pour the corn into a large bowl and let it cool.  Add the tomatoes, cucumber and basil.  Toss well.  Drizzle with the dressing, sprinkle with feta and gently mix.  Let this sit a little bit before serving to allow the flavors to settle.Enjoy! Let me know if you try this!Enjoy Your Day!