Corn and Cucumber Salad with Red Bell Pepper and Cilantro | America's Test Kitchen

Ingredients

• 1/2 cup extra-virgin olive oil
• 4 ears corn, kernels cut from cobs
• 1 red bell pepper, stemmed, seeded, and cut into 1/4-inch pieces
• Salt and pepper
• 5 tablespoons lime juice (3 limes)
• 1/4 cup sour cream
• 1/2 red onion, sliced thin
• 1 tablespoon minced canned chipotle chile in adobo sauce
• 1 English cucumber, halved lengthwise and sliced thin
• 1 ripe avocado, halved, pitted, and cut into 1/2-inch pieces
• 3 ounces feta cheese, crumbled (3/4 cup)
• 1/4 cup fresh cilantro leaves