Corn And Feta
Instructions
Remove the corn kernels from the cob. I find it easiest doing this by first taking the cob out of its husk, laying the bottom of the cob in a large bowl, and then running a sharp knife down all the sides of the cob. Set the corn kernels aside and prep the remainder of the ingredients.
Heat a large saute pan over medium heat. Once hot, add some extra virgin olive oil and the diced bell peppers. Allow them to saute and then add salt. Watch out and dont let these bell peppers brown. If youd like, add some garlic after the bell peppers saute.
Place the corn in the pan and turn the heat down to medium-low. Drizzle more olive oil on top of the corn, copious globs of butter and salt/pepper. Corn can always use plenty of salt & butter, so dont get all healthy. At this point, the type of corn you used will dictate the cooking time. If the corn kernels were raw, youll have to continually stir the corn until it gets warm and somewhat cooked through. This can take north of 15 minutes easily. If the corn were grilled/cooked beforehand, then just keep moving forward with the rest of the recipe steps.
When the corn is warm, add the diced red onions. Remove the corn from the heat and allow it to semi-cool. Re-season with salt, pepper (and butter olive oil, if necessary but unlikely). Add the halved cherry tomatoes. Add the basil which can be torn or chiffonade.
Then for the best part, take the feta cheese and crumble it into the corn salad. There will still be some residual heat from the corn, so the feta cheese will partially melt. Crumble a healthy amount and toss it around so that feta cheese coats everything. Add at least the juice of 1 lemon. Add the juice of at least 1 lime. From here, progressively add more lemon juice and/or lime juice based on ones preferences. Re-season at the end if necessary and then go party with your Mexican and Greek inspired corn and feta cheese salad.
