4earsof cornkernels cut from cobs (about 4 cups) or frozen corn, thawed
1/4teaspoonsalt
6ouncescherry tomatoeshalved
1/3cupfeta cheesecrumbled
1/4cupfresh basilsliced into small pieces
1tablespoonlemon juice
1/4teaspoonpepper
Instructions
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.
Notes
You can use frozen corn kernels instead of fresh corn.