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Saturday, December 20, 2008

Corn Salad with Tomatoes & Feta



Friday we had our Christmas party at work. I didn't want to use my crockpot and sometimes have a hard time trying to think of something that will be good for a potluck when it needs to be brought in the morning, no oven, etc. That's why I was happy finding this recipe for corn salad. It's simple, healthy and it's served cold or room temperature. Works for me!

I used vacuum packed canned corn this time, but will definitely be making this next summer with fresh corn on the cob. It'll be even better. There was none left at the end of lunch time!

Source: A Chow Life

Ingredients:
4 ears of corn, husks removed
2-3 tblsp. unsalted butter
4 tblsp. olive oil
3 garlic clove, minced
1 tsp. coarsely chopped fresh thyme
1 bunch green onions, green portions only, thinly sliced
Salt and freshly ground pepper
2-3 cups halved cherry or grape tomatoes
8 oz. feta cheese, cut into 1/2 inch cubes
Juice of 1/2 lime, more to taste if needed
3 tblsp. finely slivered fresh basil

Directions:

Holding each ear of corn by its pointed end and steadying its stalk end on a cutting board, cut down along the ear with a sharp knife to strip off the kernels, turning the ear with each cut. Alternatively, remove the kernels with a kernel cutter. You will need about 3 1/2 cups corn kernels. Set aside.

In a large nonstick sauté pan over medium-high heat, warm half the butter and 1 Tbs. of the olive oil until nearly smoking. Add half the garlic and sauté, stirring constantly, 20 to 30 seconds. Add half the corn and sauté, stirring occasionally, until golden and just tender, 3 to 4 minutes. Add half the thyme and green onions and sauté for about 1 minute more. Season with salt and pepper and transfer to a large bowl. Repeat with the remaining butter, 1 Tbs. of the oil, and the remaining garlic, corn, thyme and green onions. Transfer the mixture to the bowl. Let cool to room temperature, stirring occasionally, about 30 minutes.

In another bowl, combine the tomatoes, cheese, the remaining 2 Tbs. oil, 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.

(adapted from Williams-Sonoma)

2 comments:

madebymel said...

I have never had corn salad, but the combination of the fresh veggies, herbs and cheese looks delicious!

Joelen said...

I love corn as a side dish and this looks great! I like that its a different salad that isn't so 'Tex Mex'!

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