Corn and Tomato Salad with Basil and Feta
Yield: 5 servings
This easy summer corn salad recipe is the perfect side dish ready in less than 15 minutes.
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.
- Omit the cheese to make this dairy free.
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
If you try this recipe, don’t forget to leave a review below or share a photo and tag @spoonfulofflavor on Instagram.