5 from 9 votes
Corn and Tomato Salad with Basil and Feta
This easy summer corn salad recipe is the perfect side dish ready in less than 15 minutes.
Prep Time
5 mins
Cook Time
10 mins
Total Time
15 mins
Servings:
5
servings
Calories:
145 kcal
Course:
Side Dish, Salad
Cuisine:
American
Ingredients
- 2 tablespoons olive oil
- 4 ears corn kernels cut from cobs (about 4 cups) or frozen corn, thawed
- 1/4 teaspoon salt
- 6 ounces cherry tomato halved
- 1/3 cup feta cheese crumbled
- 1/4 cup basil sliced into small pieces, fresh
- 1 tablespoon lemon juice
- 1/4 teaspoon black 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.
Cup of Yum
Notes
- You can use frozen corn kernels instead of fresh corn.
- Omit the cheese to make this dairy free.
Nutrition Information
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%)
Nutrition Facts
Serving: 5 servings
Amount Per Serving
Calories 145
% 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.