2 cups granulated sugar ▢1 cup unsweetened cocoa powder ▢½ cup vegetable oil ▢4 eggs ▢2 teaspoons vanilla extract ▢1⅔ cups all-purpose flour ▢2 teaspoons baking powder ▢½ teaspoon salt ▢½ cup powdered sugar
In a small basin, combine 2 tablespoons of oil, lime juice, and salt with a whisk. Set aside.
Cooking maize with the remaining oil in a skillet until tender.
After gently cooling the corn in a large bowl, combine the cucumber, tomatoes, and basil. Keep refrigerated until serving.
Drizzle with vinaigrette, feta cheese, and Italian dressing just prior to serving, if desired.
Light and fragrant, the corn salad is simply dressed with Italian dressing. It is simple, fast, and ideal for the summer.