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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