Recipe – Roasted Corn Salad with Tomatoes and Feta

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Chicken is on the menu tonight and I thought I would make a salad to serve along side it.  We received a bunch of free corn on the cob in our latest scrap box, and after a quick search online, I came across this recipe for Corn Salad.  I was able to walk out the back door and harvest a few green onions and basil for the salad and it was awesome.  Zero food miles people.  Zero.

How cool is that?

There would have been more corn salad to photograph, but I ate a giant plate of it for my lunch today. Trust me, this recipe is a keeper.  You’ll want to print it out and put it in your recipe box for sure.

Ingredients

4 ears of corn, husks and silks removed
4 sliced cooked bacon, chopped
2 Tbs. unsalted butter
4 Tbs. extra-virgin olive oil
1 garlic clove, minced
1/4  tsp. dried thyme
6 green onions, green portion only, sliced
2 cups chopped tomatoes
1 cup feta cheese crumbles
2 Tbs. finely slivered fresh basil
1 tablespoon lime juice
Salt and pepper to taste

Directions

Cut your kernels off the cob {you’ll need about 3 1/2 cups corn kernels}.

In a large nonstick saute pan over medium-high heat, warm the butter and 2 Tbs. of the olive oil until nearly smoking. Add the garlic and saute for 30 seconds. Add the corn and saute, until just cooked {about 3 to 4 minutes}. Add the green onions and saute for another minute. Season with salt, pepper, dried thyme and transfer to a large bowl. Let the corn mixture cool to room temperature, stirring occasionally, about 30 minutes.

In separate bowl, combine the tomatoes, chopped bacon, feta cheese, the remaining 2 Tbs. oil, salt and pepper and toss gently to mix. Add the tomato mixture, the lime juice and basil to the cooled corn and toss to mix. Serve at room temperature. This recipe was slightly adapted from a Williams-Sonoma recipe.


If you plan on eating a lot of fresh corn this summer, you might want to grab a Corn Zipper to make the job of getting your kernels off the cob a little easier. Amazon has the corn zipper on sale for $11.99 right now and the reviews on this little contraption are great.

  • Zip corn kernels cleanly and effortlessly off the cob with the Corn Zipper
  • Made of high-quality stainless steel with a two-tone plastic handle in corn cob design
  • Safer than using a knife; sharp teeth cut between kernels and cobs, removing several rows at once
  • Dishwasher safe; blade protector included to protect blade and hands during storage
  • Hole in handle for easy hanging; measures 6 inches long

Go HERE to get the corn zipper

*Amazon prices can change at anytime.

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Comments

  1. Yummm! Pinned this for my garden recipes. I’ve planted corn this year and have about 16 stalks. The corn is starting to come through and I found my first one with silks on it already! It looks like 2-3 per plant right now… excited for summer corn recipes :-)

  2. I need help. I don’t like feta (I know, I must be from Mars). What is a good substitute?

  3. I bet bleu cheese would be good. :)

  4. Karalee says:

    Another great recipe… thanks Mavis! :)

  5. I love this recipe. I have made it several times. I made it in the fall when corn was ready. But today I wanted it and couldn’t get corn on the cob. So I tried it with canned corn. It worked! It wasn’t quite as good as fresh corn, but was still very good.

  6. Made this for my 4th party, it was a big hit. I used crumbled goat chevre cheese instead. it was yummy. I am going to try it with feta next time.
    Thanks

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