- 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
- 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.)
- 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 of minutes, until the corn is just tender. Add half the thyme and scallions and stir for another minute. Transfer to a large bowl.
- 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.)
- Set aside the corn mixture and let it cool to room temperature.
- 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.)
- Add the tomato mixture, lime juice and basil to the corn mixture. Salt and pepper to taste. Toss gently and serve at room temperature.