1-First, whisk 4 teaspoons olive oil, 1 tablespoon fresh lime juice, 1/4 teaspoon salt, and 1/4 teaspoon hot pepper sauce (if using) in a small bowl to make the dressing.

2-Next, cook and stir 1 1/2 cups corn in the remaining 1 teaspoon olive oil in a large skillet over medium-high heat for less than 3 minutes until tender but not mushy, then transfer to a salad bowl and let it cool slightly.

3-Then, add 1 1/2 cups halved cherry tomatoes, 1/2 cup finely chopped cucumber, 1/4 cup finely chopped red onion, and 2 tablespoons minced fresh basil to the bowl with the corn.

4-After that, drizzle with the dressing and toss lightly to coat all the ingredients evenly.

5-Finally, let the salad stand for 10 minutes before serving to allow flavors to meld, or cover and refrigerate for a chilled version, then sprinkle 1/4 cup crumbled feta cheese (if using) over the top just before serving.