Corn, Tomato, Feta, and Basil Salad
Servings 4
Equipment
- Large skillet
Ingredients
- 4 ears of corn peeled and cleaned
- 1 tbsp butter
- ¼ yellow onion diced
- 1 large handful of cherry tomatoes
- 1 clove of garlic minced
- Sea salt and freshly cracked black pepper to taste
- 2 tbsp feta cheese to taste
- 4 leaves of basil. chopped
Instructions
- Carefully cut the kernels off the cobs. Side Note: I put a coffee cup upside down in a large bowl and placed the cob on top of the mug, which makes it easier to cut the kernels this way without making a big mess.
- Heat the butter in a large skillet over medium heat. Add the diced onion and cook, stirring often, for 2 minutes.
- Add the corn kernels, tomatoes, sea salt, and freshly cracked black pepper to taste, and cook, stirring gently, for 3-4 minutes.
- Add the garlic and cook, stirring constantly for 1 minute.
- Pour into a serving bowl and top with feta and basil. Serve and enjoy.