Pan-roasted Corn Salad with Tomatoes and Feta
... submitted by dave


from PA, US

from Williams-Sonoma

4 ears of corn, husks and silk removed
2 to 3 Tbsp unsalted butter
4 Tbsp 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 Tbsp 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 Tbsp
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 Tbsp 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 Tbsp 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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