4earsof corn, kernels cut from cobs (about 4 cups) or frozen corn, thawed
6ouncescherry tomatoes, halved
1/3cupfeta cheese, crumbled
1/4cupfresh basil, sliced into small pieces
In a large nonstick skillet over medium heat, heat oil until it starts to shimmer. Add corn and salt. Cook, without stirring, until corn begins to brown on bottom, about 3 minutes. Stir and continue to cook, stirring once or twice until corn is slightly spotty brown all over, 2 to 3 minutes longer. Transfer corn to a large bowl. Stir in tomatoes, feta, basil, lemon juice and pepper. Serve immediately or refrigerate until ready to serve cold.
You can use frozen corn kernels instead of fresh corn.