Corn and Tomato Salad with Feta and Lime
Peanut butter and jelly, spaghetti and meatballs…some things are just meant to be together. That’s exactly why we paired two of our favorite in-season vegetables into one summery side dish. Behold the corn and tomato salad (with feta cheese and fresh lime juice for good measure).
While you could certainly use frozen corn any time of year for this recipe, we highly (highly!) recommend seeking out fresh corn on the cob. It’s sweeter and more flavorful, and will caramelize when it hits the hot skillet. Want to swap the cheese or add some jalapeño? Be our guest. This calls for a trip to the farmers market.
Extra-virgin olive oil, as needed
4 cups fresh corn (from about 7 small ears of corn)
Kosher salt and freshly ground black pepper
½ cup cherry tomatoes, halved
4 ounces feta cheese, cubed
Juice of one lime
1 bunch fresh cilantro, roughly chopped
1. In a large skillet, heat a few tablespoons olive oil over medium heat. Add the corn, and season with salt and pepper. Cook, stirring occasionally, until the corn starts to soften, about 5 minutes. Add the cherry tomatoes and cook, stirring occasionally, until they release their juices, about 5 minutes more.
2. Remove the skillet from the heat and stir in the feta cheese. Taste and adjust the seasoning with salt and pepper as needed. Stir in the cilantro and lime juice, and transfer to a serving bowl. Serve warm or at room temperature.