Summer Corn Salad

  • 8 ears corn, husked and kernels removed

    4 tbsp butter

    6 tbsp olive oil

    4 garlic cloves, minced

    1 tbsp thyme

    1 bunch of green onions, chopped

    1 pt. cherry tomatoes, halved

    6 oz feta cheese, cubed or crumbled

    4 tbsp fresh basil, chopped

    Salt & pepper to taste

    In a large frying pan, heat butter and half the olive oil. Add garlic and thyme, sauté for one minute. Add green onions and corn, sauté for 3-4 minutes. Remove from stove, pour into a bowl and set aside.

    In a separate bowl mix together the other half olive oil, tomatoes, feta and basil.

    Once corn mixture has come to room temperature, add tomato mixture - season with salt and pepper. Taste to adjust seasonings and serve.