2 to 3 cups halved cherry tomatoes or regular tomatoes diced
8 oz. feta cheese, cut into 1/2-inch cubes
Juice of 1/2 lime or more, to taste
2 Tbs. finely slivered fresh basil
Instructions
Strip off the raw kernels. You will need about 3 1/2 cups corn kernels.
Set aside.
In a large nonstick sauté pan over medium-high heat, warm the butter
and olive oil until nearly smoking. Add the garlic and sauté, stirring
constantly, 20 to 30 seconds. Add the corn and sauté, stirring
occasionally, until golden and just tender, 3 to 4 minutes. Add the
thyme and green onions and sauté for about 1 minute more. Season with
salt and pepper and transfer to a large bowl.
Transfer the mixture to the bowl. Let cool to room temperature, stirring
occasionally, about 30 minutes.
In another bowl, combine the tomatoes, cheese, salt and pepper and toss
gently to mix. Add the tomato mixture, the lime juice and basil to the
cooled corn and toss to mix. Taste and adjust the seasonings with salt,
pepper and more lime juice. Serve at room temperature.
Originally Submitted
7/25/2012
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