Corn and Tomato Salad with Basil and Feta
This easy summer corn salad recipe is the perfect side dish ready in less than 15 minutes.
Servings: 5 servings
Ingredients
- 2 tablespoons olive oil
- 4 ears of corn kernels cut from cobs (about 4 cups) or frozen corn, thawed
- 1/4 teaspoon salt
- 6 ounces cherry tomatoes halved
- 1/3 cup feta cheese crumbled
- 1/4 cup fresh basil sliced into small pieces
- 1 tablespoon lemon juice
- 1/4 teaspoon pepper
Instructions
- In a large nonstick skillet over medium heat, heat oil until it starts to shimmer. Add corn and salt. Cook, without stirring, until corn begins to brown on bottom, about 3 minutes. Stir and continue to cook, stirring once or twice until corn is slightly spotty brown all over, 2 to 3 minutes longer. Transfer corn to a large bowl. Stir in tomatoes, feta, basil, lemon juice and pepper. Serve immediately or refrigerate until ready to serve cold.
Notes
- You can use frozen corn kernels instead of fresh corn.
- Omit the cheese to make this dairy free.
Nutrition
Serving: 0g | Calories: 145kcal | Carbohydrates: 15g | Protein: 4g | Fat: 8g | Saturated Fat: 2g | Cholesterol: 8mg | Sodium: 242mg | Potassium: 268mg | Fiber: 1g | Sugar: 5g | Vitamin A: 405IU | Vitamin C: 14mg | Calcium: 55mg | Iron: 0.7mg