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Recipe – Roasted Corn Salad with Tomatoes and Feta

  • Author: Mavis Butterfield



4 cups of corn kernels {frozen corn that has been thawed works well}
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


  1. In a large nonstick saute pan over medium-high heat, warm the butter and 2 Tbs. of the olive oil until nearly smoking.
  2. Add the garlic and saute for 30 seconds.
  3. Add the corn and saute, until just cooked {about 3 to 4 minutes}.
  4. Add the green onions and saute for another minute.
  5. Season with salt, pepper, dried thyme and transfer to a large bowl.
  6. Let the corn mixture cool to room temperature, stirring occasionally, about 30 minutes.
  7. In separate bowl, combine the tomatoes, chopped bacon, feta cheese, the remaining 2 Tbs. oil, salt and pepper and toss gently to mix.
  8. Add the tomato mixture, the lime juice and basil to the cooled corn and toss to mix.
  9. Serve at room temperature.