Sautéed Corn Salad with Tomatoes and Feta

This vibrant and refreshing sautéed corn salad is a delightful medley of summer flavors! Imagine the beauty of fresh corn, bursting with sweetness, sautéed to perfection to bring out its natural charm. Juicy cherry tomatoes join the party, adding a pop of color and flavor, while creamy avocado lends its luscious texture. Tangy crumbled feta cheese dances in, creating a delightful contrast and fresh basil adds a fragrant herbal note. For an extra kick, finely chopped jalapeño peppers add a spicy twist that elevates the dish. A squeeze of lime juice ties it all together with a zesty, citrusy finish. Whether you enjoy it as a side dish or a light lunch, this salad is a celebration of the season’s best ingredients.

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Course: Salad

Servings: 4 servings

Ingredients

• 4-6 ears fresh corn (about 3 cups) husked, silks removed and kernels cut off the cob
• 1 tablespoon extra-virgin olive oil
• 1 tablespoon unsalted butter
• Kosher salt, to taste
• Freshly ground black pepper, to taste
• 1 pint cherry or grape tomatoes halved
• 1 medium avocado pitted and diced
• 1 small jalapeño pepper seeded and finely diced
• 1/4 cup chopped fresh basil
• 1/2 cup fresh feta cheese crumbled
• Pinch of sea salt
• Juice of a lime

Instructions

• Heat the olive oil over medium heat in a large saute pan. Add the butter to the pan and allow it to melt. Add the corn kernels and cook, stirring occasionally for about 5 to 7 minutes, until the corn starts to lightly brown. Season the corn to taste with salt and pepper.
• Place the sautéed corn in a large serving dish and add the tomatoes, avocado, jalapeño pepper and fresh basil. Sprinkle the cheese over the salad. Add a pinch of sea salt and the fresh lime juice. Gently toss the salad and serve.

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