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home > recipes > salads and dressings > pan-roasted corn salad with tomatoes and feta
from PA, US from Williams-Sonoma 4 ears of corn, husks and silk 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 black 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 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. 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 saute, 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 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.

Pan-roasted Corn Salad with Tomatoes and Feta


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(posted July 9, 2007)

from PA, US

from Williams-Sonoma

4 ears of
corn, husks and silk 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 black 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

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. 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 saute, 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 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.



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