This is one of our family’s favorite summertime salads, and it’s a great way to use the cucumbers and basil that we are harvesting right now in mid-August!
Maybe next year we’ll have jalapenos, corn, and onions from our garden… Then maybe the next year we’ll have a dairy cow and make the feta and sour cream. The lime juice and olive oil might be a little farther down the road.
Corn and Cucumber Salad
1 tablespoons bacon fat (or other fat)
12 oz bag frozen corn
Salt and pepper
1/2 cup olive oil
5 tablespoons lime juice (about 3 limes)
1/4 cup sour cream
1/4 red onion, sliced thin
1-2 jalapeño chiles, seeded and minced
2 cucumbers, halved lengthwise and sliced thin
3/4 cup feta cheese, crumbled
1/2 cup fresh basil leaves, torn
Heat bacon fat in cast iron skillet on medium heat until shimmering, then add corn, a few pinches of salt, and cook until slightly charred. Stir occasionally but not constantly so that the kernels have time to char.
Remove corn from skillet and allow to cool completely (put in refrigerator or freezer to accelerate the cooling off).
While corn is cooling, whisk lime juice, olive oil, 3/4 teaspoon salt, and pepper (as desired) together in large bowl. Add onion and jalapeno to this mixture and allow to sit for about 15 minutes while corn is cooling. Whisk in sour cream, then add corn and toss it all together. Taste and add additional salt or pepper, then top with feta and basil.
Notes
Best served immediately, but it’s good leftover as well – it’s just that the cucumbers tend to get a little soggy (the homegrown ones don’t get soft quite as fast, though).
The original recipe was from Cook’s Country; I’ve changed it up a bit and simplified the process.