March 27, 2009

Corn Salad with Feta

I found this recipe online awhile back and finally got a chance to make it. The original called for fresh corn that you cut off the ear and saute. You certainly can do that if you wish but I didn't have that in my house at the moment. I bet it would be great in the summer with fresh corn. However, since I usually have canned or frozen corn on hand, thats what I used.

Corn Salad with Feta serves 2

1 can (160z.) canned corn, drained well
1 tb. butter
2 tb. olive oil
1 garlic clove, minced
1/4 tsp. dried thyme (you can use fresh if you have it)
3-4 green onions, green portion only, thinly sliced on the diagonal
Salt and freshly ground pepper, to taste
2 tomatoes, seeded and chopped
4oz. feta cheese cubed or crumbled
Juice of half of a lime
1 tb. fresh chopped basil

In a large nonstick sauté pan over medium-high heat, warm the butter and 1 tablespoon of the 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. Let cool to room temperature, stirring occasionally, about 30 minutes.
3. In another bowl, combine the tomatoes, cheese, the remaining 1 tablespoon 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.

We just loved this. Its a nice change from a green salad as a side but this could even be a lunch with some nice crusty bread on the side.

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