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.
Prep Time5 minutes mins
Cook Time10 minutes mins
Total Time15 minutes mins
Course: Salad, Side Dish
Cuisine: American
Servings: 5 servings
Author: Spoonful of Flavor
- 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
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.
- You can use frozen corn kernels instead of fresh corn.
- Omit the cheese to make this dairy free.
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