Sauteed Corn, Tomato and Feta Salad

This summer salad has great balance, from the sweet corn, to the salty feta to the hint of sour lime juice. I prefer to serve it when the corn is still warm but it can also be made ahead, refrigerated and makes for a refreshing cold salad on a warm night. When serving it cold, I typically add sliced avocado as well. It’s great with grilled chicken, burgers, kebabs, or just about anything.
Xx, Heather

-INGREDIENTS-

6 ears of corn, husks and silk removed

2 tablespoons extra virgin olive oil

1/4 teaspoon salt

3 cups of cherry tomatoes, halved

6-8 oz feta cheese, crumbled

1/2 cup of red onion, chopped

1/8 teaspoon ground black pepper

2 tablespoons basil, chopped

Juice from 1/2 a lime

-PREPARATION-

1. Cut the corn off the 6 ears and set aside in a bowl.

2. Add olive oil to a large skillet and heat.

3. Saute the corn only stirring occasionally, until it starts to brown. (about 8-10 minutes)

4. Combine sauteed corn, tomotoes, feta, red onion, ground pepper, basil, and lime juice in bowl. Toss and serve or chill for up to 4 hours and serve. (Try adding sliced avocados if serving cold.)