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Sauteed Corn with Cherry tomatoes, feta, and basil Recipe

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This recipe for Sauteed Corn with Cherry tomatoes, feta, and basil is from The Cookbook Legacy, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 tbsp vegetable oil
3 garlic cloves, sliced thin
4 c corn, either fresh kernels or frozen
salt and pepper
6 ounces of cherry tomatoes, halved
1/3 c crumbled feta cheese
1/4 c shredded fresh basil
1-2 tbsp lemon juice
Directions:
Directions:
Heat oil and garlic in 12 inch nonstick skillet over medium heat. Cook, stirring frequently, until garlic is light golden brown and fragrant, 2-3 minutes. Using slotted spoon, transfer garlic to large bowl, leaving oil in skillet.

Return skillet to medium-high and heat until oil is shimmering. Add corn and sprinkle with 1/2 tsp salt. Cook, without stirring, until corn is browned on bottom and beginning to pop, about 3 minutes. Stir and continue to cook, stirring once or twice, until corn is spotty brown all over, 2-3 minutes longer. Transfer corn to bowl with garlic.

Stir in tomatoes, half of the feta, basil, 1 tbsp lemon juice, and 1/4 tsp pepper. Season with salt, pepper, and remaining lemon juice to taste Sprinkle with remaining feta cheese and serve.
Number Of Servings:
Number Of Servings:
4-6
Personal Notes:
Personal Notes:
This recipe from America's test kitchen calls for ricotta salata cheese, but you can substitute with feta, it is easier to find at local supermarkets, but use ricotta salata if you can find it.

 

 

 

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