Pan-roasted corn salad recipe

Published June 8, 2010 1:01AM (EDT)


  • 4 ears of fresh corn
  • 2 tablespoons of butter
  • 3 tablespoons of extra virgin olive oil
  • 2 cloves of garlic, minced
  • 1 teaspoon of fresh thyme, chopped
  • 1 bunch of scallions, only the green part, thinly sliced
  • Salt and pepper, to taste
  • 2 cups of cherry tomatoes, sliced in half
  • 8 ounces of feta cheese, cut into cubes
  • 1 lime, juiced
  • 2 tablespoons of fresh basil, freshly slivered


  1. Using a sharp knife, slice the corn kernels off the raw cobs. (I find that kernel cutters don't cut close enough to the cob, leaving a lot of wasted corn. But I'm not using it the right way.)
  2. In a sauté pan, heat up 1 tablespoon of butter and 1 tablespoon of olive oil. Add half the garlic and stir constantly for 20 seconds to bring out the flavor. Add half the corn and stir occasionally for a couple minutes, until the corn is just tender. Add half the thyme and scallions and stir for another minute. Transfer to a large bowl.
  3. Repeat Step 2 with the remaining half of the ingredients. (If you use a large wok, you might be able to get away with cooking the ingredients all at once, rather than splitting them in half. But even with a deep sided sauté pan, I found that the corn didn't cook evenly when I used all the ingredients at once.)
  4. Set aside the corn mixture and let it cool to room temperature.
  5. In a separate bowl, gently mix the cherry tomatoes, feta cheese and remaining tablespoon of olive oil. (Sometimes I leave out the feta if I am serving to people who aren't used to stronger cheese flavors -- aka Asians. The salad tastes just as good, but I use a bit more salt than I normally do with the feta.)
  6. Add the tomato mixture, lime juice and basil to the corn mixture. Salt and pepper to taste. Toss gently and serve at room temperature.

By Mamie Chen

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