Pan Roasted Corn Salad with Tomatoes and Feta
This is a Williams Sonoma recipe that has become a family favorite, served for every special occasion in the summer. Using fresh corn and herbs is really the best way to go, making the tastes of the season really pop, and by cubing the Feta rather than crumbling it you get a bigger impact of the salty Feta flavor, rather than getting lost in the dressing and corn.
Servings: 4-6
Ingredients:
4 ears of corn, husks and silk removed
2-3 T. unsalted butter
4 T. olive oil
1 clover garlic, minced
1 t. fresh thyme, minced
1 bunch green onions,green portions only
Salt and pepper to taste
2-3 cups grape tomatoes, halved
Juice of 1 lime
2 T. basil, chiffonade cut*
Chef’s Note: *Chiffonade cut is a method of cutting in which you place flat leaved herbs or lettuce in a stack, then roll tightly together lengthwise into a log, then slice horizontally across the log to produce long thin strings of the leaf.
**I have purchased any number of “kernel removing” instruments to make the process easier. None work for me as well as my sharp chef’s knife and a bowl in which I place the cob vertically, then carefully slice the corn off. All other implements leave too much corn behind, or cut off too much, or take so much arm strength I can’t get it further down the cob than the first inch, so my advise is to save your money and use your knife.
Instructions:
Cut the corn kernels off the cob.** This should yield about 3 1/2 cups of corn kernels.
In a large saute pan, heat the butter and 1 T. of the olive oil until nearly smoking. Add the garlic and saute, stirring constantly for 30 seconds, being careful not to burn the garlic. Add the corn and saute, stirring occasionally until corn is golden and just tender, about 3-4 minutes. Add the thyme and green onion tops and saute for 1 more minute.
Transfer the corn mixture to a large bowl and let coll to room temperature, stirring occasionally.
While corn mixture is cooling, in another bowl, combine the tomatoes, cheese and remaining 2 T. oil and toss gently to mix. When the corn is cooled, add the tomato mixture and the lime juice to the corn. Toss. Sprinkle with the basil and serve at room temperature.