↞ recipe box start page
Category: SALADS
Prep Time: Cook Time: Total Time:
4 ears of corn, husks and silks removed
2 to 3 Tbs. unsalted butter
4 Tbs. extra-virgin olive oil
1 garlic clove, minced
1 tsp. coarsely chopped fresh thyme
1 bunch green onions, green portion only, thinly
sliced on the diagonal
Salt and freshly ground pepper, to taste
2 to 3 cups halved cherry tomatoes
8 oz. feta cheese, cut into 1/2-inch cubes
Juice of 1/2 lime, plus more as needed
2 Tbs. 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 saute 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 saute, stirring occasionally, until golden and just tender, 3 to 4 minutes. Add half the thyme and green onions and saute 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.
Serves 4.
view more member recipes
Pan-Roasted Corn Salad with Tomatoes and Feta
Category: SALADS
Prep Time: Cook Time: Total Time:
4 ears of corn, husks and silks removed
2 to 3 Tbs. unsalted butter
4 Tbs. extra-virgin olive oil
1 garlic clove, minced
1 tsp. coarsely chopped fresh thyme
1 bunch green onions, green portion only, thinly
sliced on the diagonal
Salt and freshly ground pepper, to taste
2 to 3 cups halved cherry tomatoes
8 oz. feta cheese, cut into 1/2-inch cubes
Juice of 1/2 lime, plus more as needed
2 Tbs. 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 saute 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 saute, stirring occasionally, until golden and just tender, 3 to 4 minutes. Add half the thyme and green onions and saute 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.
Serves 4.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
recipe comments
related member recipes
Fresh Corn Salad With Black Beans And Tomatoes
by sgre52160
Dressing 6 tbsp extra-virgin olive oil 2 tbsp fresh lime juice 1 tbsp red wine vinegar 1 jalapeno chile, stemmed, seeded, and minced 1 clove garlic, minced 1/2 tsp ground cumin
by sgre52160
Dressing 6 tbsp extra-virgin olive oil 2 tbsp fresh lime juice 1 tbsp red wine vinegar 1 jalapeno chile, stemmed, seeded, and minced 1 clove garlic, minced 1/2 tsp ground cumin
* Casarecce Pasta Salad With Pesto, Eggplant And Slow Roasted Tomatoes *
by sgre52160
serves 4 Ingredients: 1 pint cherry tomatoes, about 2 cups sea salt and freshly ground black pepper 1 small to medium eggplant, cut into 1/2 inch cubes, about 3 cups 5 tablesp
by sgre52160
serves 4 Ingredients: 1 pint cherry tomatoes, about 2 cups sea salt and freshly ground black pepper 1 small to medium eggplant, cut into 1/2 inch cubes, about 3 cups 5 tablesp
Mediterranean Pasta With Fire Roasted Tomatoes - Great For Our Roma Tomatoes
by ICOOK2
2 lbs medium plum tomatoes (10 to 12) halved lengthwise 1/2 cup olive oil, divided 2 cloves garlic, minced 1 tbsp Italian seasoning 1/2 tsp crushed red pepper 1/2 tsp sea salt 1/4 tsp fresh g
by ICOOK2
2 lbs medium plum tomatoes (10 to 12) halved lengthwise 1/2 cup olive oil, divided 2 cloves garlic, minced 1 tbsp Italian seasoning 1/2 tsp crushed red pepper 1/2 tsp sea salt 1/4 tsp fresh g
Roasted Corn Salad
by sgre52160
4 ears of corn, cut off the cob 4 tsp unsalted butter, melted Salt and freshly ground black pepper 1/2 red onion, sliced 2 tbsp diced roasted red bell pepper (store-bought is fine) 1 tbsp sliv
by sgre52160
4 ears of corn, cut off the cob 4 tsp unsalted butter, melted Salt and freshly ground black pepper 1/2 red onion, sliced 2 tbsp diced roasted red bell pepper (store-bought is fine) 1 tbsp sliv
view more member recipes
related CDKitchen recipes
Buca di Beppo 1893 Salad
Cranberry, Feta and Roasted Walnut Salad
Alexander The Great Salad
Mexican Corn Salad
Classic Tossed Salad
Shrimp Baked With Feta, Ouzo And Cognac
Baked Stuffed Red Peppers With Cherry Tomatoes, Feta, and Thyme
Roasted Red Pepper, Feta And White Bean Dip
Mediterranean Couscous Salad
El Torito's Mexican Caesar Salad
Recipe Quick Jump