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Neno's Place Established in 2006 as a Community of Reality


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Established in 2006 as a Community of Reality

Welcome to the Neno's Place!

Neno's Place Established in 2006 as a Community of Reality


Neno

I can be reached by phone or text 8am-7pm cst 972-768-9772 or, once joining the board I can be reached by a (PM) Private Message.

Established in 2006 as a Community of Reality

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Established in 2006 as a Community of Reality

Many Topics Including The Oldest Dinar Community. Copyright © 2006-2020


    Pan-Roasted Corn Salad with Tomatoes and Feta

    Lobo
    Lobo
    Lobo
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    Posts : 28411
    Join date : 2013-01-12
    • Post n°1

    Pan-Roasted Corn Salad with Tomatoes and Feta Empty Pan-Roasted Corn Salad with Tomatoes and Feta

    Post by Lobo Tue 02 Feb 2016, 10:29 pm

    Pan-Roasted Corn Salad with Tomatoes and Feta Img98l
    Pan-Roasted Corn Salad with Tomatoes and Feta
    Pan-Roasted Corn Salad with Tomatoes and Feta Rating

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    Prep Time: 7 minutes
    Cook Time: 7 minutes
    Servings: 4
    A seasonal blend of sweet corn and juicy tomatoes is tossed with fresh herbs, spiked with lime and enriched with salty feta cheese. Serve as a light lunch with fresh baguettes, or as a side dish with grilled chicken or lamb kabobs.






    • 1K+

    Ingredients:


    • 4 ears of corn, husks and silks removed
    • 2 to 3 Tbs. unsalted butter
    • 4 Tbs. extra-virgin olive oil
    • 1 garlic clove, minced
    • 1 tsp. coarsely chopped fresh thyme
    • 1 bunch green onions, green portion only, thinly
        sliced on the diagonal
    • Salt and freshly ground pepper, to taste
    • 2 to 3 cups halved cherry tomatoes
    • 8 oz. feta cheese, cut into 1/2-inch cubes
    • Juice of 1/2 lime, plus more as needed
    • 2 Tbs. finely slivered fresh basil

    Pan-Roasted Corn Salad with Tomatoes and Feta Wine-pairing-icon-white

    Wine Pairing

    This pairs well with rich, medium-bodied white wines like the John Duval Plexus Blanc Barossa Valley from our Wine Club.

    Directions:

    Holding each ear of corn by its pointed end and steadying its stalk end on a cutting board, cut down along the ear with a sharp knife to strip off the kernels, turning the ear with each cut. Alternatively, remove the kernels with a kernel cutter. You will need about 3 1/2 cups corn kernels. Set aside.

    In a large nonstick sauté pan over medium-high heat, warm half the butter and 1 Tbs. of the olive oil until nearly smoking. Add half the garlic and sauté, stirring constantly, 20 to 30 seconds. Add half the corn and sauté, stirring occasionally, until golden and just tender, 3 to 4 minutes. Add half the thyme and green onions and sauté for about 1 minute more. Season with salt and pepper and transfer to a large bowl. Repeat with the remaining butter, 1 Tbs. of the oil, and the remaining garlic, corn, thyme and green onions. Transfer the mixture to the bowl. Let cool to room temperature, stirring occasionally, about 30 minutes.

    In another bowl, combine the tomatoes, cheese, the remaining 2 Tbs. oil, salt and pepper and toss gently to mix. Add the tomato mixture, the lime juice and basil to the cooled corn and toss to mix. Taste and adjust the seasonings with salt, pepper and more lime juice. Serve at room temperature.
    Williams-Sonoma Kitchen.

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