Corn and Tomato Salad with Basil and Feta
User Reviews
5.0
9 reviews
Excellent
Corn and Tomato Salad with Basil and Feta
Report
This easy summer corn salad recipe is the perfect side dish ready in less than 15 minutes.
Share:
Ingredients
- 2 tablespoons olive oil
- 4 ears of corn kernels cut from cobs (about 4 cups) or frozen corn, thawed
- 1/4 teaspoon salt
- 6 ounces cherry tomatoes halved
- 1/3 cup feta cheese crumbled
- 1/4 cup fresh basil sliced into small pieces
- 1 tablespoon lemon juice
- 1/4 teaspoon pepper
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.
- Omit the cheese to make this dairy free.
Nutrition Information
Show Details
Serving
0g
Calories
145kcal
(7%)
Carbohydrates
15g
(5%)
Protein
4g
(8%)
Fat
8g
(12%)
Saturated Fat
2g
(10%)
Cholesterol
8mg
(3%)
Sodium
242mg
(10%)
Potassium
268mg
(8%)
Fiber
1g
(4%)
Sugar
5g
(10%)
Vitamin A
405IU
(8%)
Vitamin C
14mg
(16%)
Calcium
55mg
(6%)
Iron
0.7mg
(4%)
Nutrition Facts
Serving: 5servings
Amount Per Serving
Calories 145 kcal
% Daily Value*
| Serving | 0g | |
| Calories | 145kcal | 7% |
| Carbohydrates | 15g | 5% |
| Protein | 4g | 8% |
| Fat | 8g | 12% |
| Saturated Fat | 2g | 10% |
| Cholesterol | 8mg | 3% |
| Sodium | 242mg | 10% |
| Potassium | 268mg | 6% |
| Fiber | 1g | 4% |
| Sugar | 5g | 10% |
| Vitamin A | 405IU | 8% |
| Vitamin C | 14mg | 16% |
| Calcium | 55mg | 6% |
| Iron | 0.7mg | 4% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
9 reviews
Excellent
Other Recipes
You'll Also Love
