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Corn Salad

August 10, 2011

by Elizabeth

Things haven’t exactly been normal, per se, around our deux maisons lately. While I was merely co-hosting a huge birthday party for my husband and his friend (complete with Bevo, 90 people, 2 kegs + 5 cases, a margarita machine, giant fans, and more Velveeta and bean dip than I’m going to admit) – Emily has been moving across the country to NYC. Big changes, people. So clearly we’ve been a little busy. So busy that I realized I made this corn salad almost 6 weeks ago and forgot to ever blog about it. Actually, I forgot to even think about it again, which is a shame because it was delicious and got rave reviews. It’s light and refreshing – perfect for late summer when tomatoes and corn should be at their peak.

Corn Salad, serves 4 – 6

4 ears fresh corn
1 tablespoon butter
1 tablespoon olive oil
2 small cloves garlic, minced
1/2 bunch scallions, slivered thinly
1 pint cherry tomatoes, quartered
5 oz feta cheese, crumbled or cubed
1 lime, juiced
2 tablespoons basil, julienned or minced
1/2 teaspoon kosher salt
1/4 teaspoon black pepper

Cut the corn from the cob. Heat butter and oil in a very large skillet. When hot but not yet smoking, add the garlic and cook for 30 seconds. Add the corn kernels and sauté until tender and brown in spots, about 5 minutes. Let corn cool.

In a large bowl, mix cooled corn, green onions, tomatoes, feta, juice of lime, and basil. Salt and pepper to taste. Serve either cold or at room temperature.

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