Corn Salad with Seasonal Veggies and Feta

This month's food challenge at work was for the "ABCs" of seasonal fruits and veggies: using avocados, blueberries, corn, and/or strawberries.  Normally I'm a baking kinda girl for these, but my folks gave me 5 fresh ears of corn and I felt like it would be a waste to bake it into corn bread or something like that.

Since someone else was already making a salsa (with strawberries...it was AWESOME!), I decided to go with a corn salad.

The original recipe was from Taste of Home online, but I made it my own (subtracting hot sauce, adding avocado, more lime, less oil, etc.)  Here's my version:

Ingredients

• 3 teaspoons olive oil, divided
• 1/4 cup lime juice
• 1/4 teaspoon salt
• 4 ears of fresh corn, washed and kernels cut off
• 1 pint-package of grape tomatoes
• 3/4 of a large cucumber (or equivalent), peeled and chopped
• 1/2 to 3/4 of a ripe avocado, chopped
• 1/4 cup finely chopped red onion
• 2 teaspoons dried basil
• 1/4 cup crumbled feta cheese
• salt and pepper, to taste

Directions

1. Spray a large skillet with non-stick spray.  Add corn and cook over a medium heat, while stirring occasionally.
   
2. Move corn to a bowl and let sit to cool while prepping other ingredients. 
3. Halve tomatoes
4. Peel and chop cucumber
5. Finely chop red onion
   
6. Chop avocados and put in a small bowl
7. Add oil, lime juice, salt, pepper, and basil to avocados.
   
8. Mix corn, veggies, and avocado-dressing combination in a bowl and stir.
    
9. Let stand for 10 minutes before serving or refrigerate. 
10. Stir in cheese just before serving.