Pan-Roasted Corn Salad with Tomatoes and Feta

Pan-Roasted Corn Salad with Tomatoes and Feta

Pan-Roasted Corn Salad with Tomatoes and Feta is rated 5.0 out of 5 by 5.
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Prep Time: 7 minutes
Cook Time: 7 minutes
Servings: 4 Serves 4.
A seasonal blend of sweet corn and juicy tomatoes is tossed with fresh herbs, spiked with lime and enriched with salty feta cheese. Serve as a light lunch with fresh baguettes, or as a side dish with grilled chicken or lamb kabobs.

Ingredients:

  • 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 sauté 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 sauté, stirring occasionally, until golden and just tender, 3 to 4 minutes. Add half the thyme and green onions and sauté 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.
Williams-Sonoma Kitchen.
Rated 5 out of 5 by from Perfect for a quick Weeknight Meal! This recipe is delicious!!!! It is perfect as a light meal served with country bread, or as a side dish accompaniment to any meat or fish. The herbs and dressing bring out the best of the ingredients. Flavorful, fragrant, festive, and very ease to make.
Date published: 2014-06-30
Rated 5 out of 5 by from Awesome Corn Salad I have been preparing this recipe since August 2005 & it is the hit of the summer every year! The flavor combination is excellent. I have even prepared this in the winter using frozen super sweet corn & it is very good. The sweet corn, the salty feta, the juicy grape tomatoes - divine! Add a little lime juice & thyme & you've got a flavor combination sure to please!!
Date published: 2014-05-31
Rated 5 out of 5 by from Outstanding An amazing summer salad. Make sure to use fresh sweet corn and note that 4 ears is likely not enough.
Date published: 2013-07-05
Rated 5 out of 5 by from Fresh and healthy corn salad I have never really found a corn salad that I loved until now. This is delicious! I crave the salad all the time. It is fast and easy to make. I made it for a large family get together, everyone wanted to know where I got the recipe.
Date published: 2012-09-14
Rated 5 out of 5 by from Fresh & easy side dish! This recipe is fantastic! The fresh herbs fill your home with an amazing aroma. I almost always look for something that is missing or that could be added to a recipe - in this case you don't want to add anything. It is perfect & so satisfying! Simple to make & could easily be done on a weeknight. We paired with Carne Asada & it complimented so well! Going on vacation this month @ a beach rental home and this recipe will make the trip with me! Thank you for a wonderful recipe....again!
Date published: 2012-08-06
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