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Overhead view of corn and tomato salad mixed with feta and basil, served in a light blue bowl with wooden utensils resting inside.
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Corn and Tomato Salad with Basil and Feta

This easy summer corn salad is made with sautéed corn, juicy tomatoes, and crumbled feta cheese. It's the perfect side dish for warm-weather meals.
Course Salad, Side Dish
Cuisine American
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings 5 servings
Calories 145kcal
Author Katie G.

Ingredients

  • 2 tablespoons olive oil
  • 4 ears of corn kernels cut from cobs (about 4 cups) or frozen corn, thawed
  • 1/4 teaspoon salt
  • 6 ounces cherry tomatoes halved
  • 1/3 cup feta cheese crumbled
  • 1/4 cup fresh basil sliced into small pieces
  • 1 tablespoon lemon juice
  • 1/4 teaspoon pepper

Instructions

  • In a large nonstick skillet over medium heat, heat the oil until it starts to shimmer. Add the corn and salt. Cook, without stirring, until the corn begins to brown on the bottom, about 3 minutes.
  • Stir and continue cooking, stirring once or twice, until the corn is lightly browned all over, 2 to 3 minutes more.
  • Transfer the corn to a large bowl. Stir in the cherry tomatoes, feta, basil, lemon juice, and pepper. Serve immediately or chill until ready to serve.

Notes

  • Use frozen corn kernels instead of fresh if needed.
  • Omit cheese for a dairy-free version.
  • Leftovers keep in the fridge for up to 3 days.

Nutrition

Serving: 0g | Calories: 145kcal | Carbohydrates: 15g | Protein: 4g | Fat: 8g | Saturated Fat: 2g | Cholesterol: 8mg | Sodium: 242mg | Potassium: 268mg | Fiber: 1g | Sugar: 5g | Vitamin A: 405IU | Vitamin C: 14mg | Calcium: 55mg | Iron: 0.7mg