Pan-Roasted Corn Salad with Tomatoes and Feta

Hello, Monday. Goodbye weekend filled with fun. And tons of heavy (but deliciously amazing) food. For those who asked if Chels and I are sick of feta-full salads yet, I have to say 100% honestly I am not. At all. This challenge is awesome because it’s “forcing” me to eat salads. And I’m pretty sure I’ll never get sick of feta, so no problem there.

So, while this salad did have plenty of veggie-goodness, it wasn’t exactly totally healthy. But like I said, it’s Monday, and we have to ease into this week slowly. So, yes, there are corn and tomatoes. But yes, there is also butter. The good news? I got my salad inspiration from this recipe on the Food Channel website, but I changed it a bit. And cut way down on the butter it called for. And the olive oil too (though there’s nothing I hate more than people who bash olive oil. In moderation, it’s SO good for you!!).

Pan-Roasted Corn Salad with Tomatoes and Feta:

  • 4 ears of corn, husks and silks removed and shucked off cob (about 3.5 C of kernels)
  • 1.5 T unsalted butter
  • 2.5 T extra-virgin olive oil
  • 1 garlic clove, minced
  • 1 t thyme, freshly chopped
  • 1 bunch green onions, thinly sliced
  • Salt and freshly ground pepper
  • 3 C halved cherry tomatoes
  • 4 oz. Athenos feta cheese, crumbled (I used Athenos Roasted Bell Pepper and Garlic. OMG!)
  • Juice from 1/2 lime
  • 2 T basil, slivered


To be honest, I am not a huge lover of corn on the cob. Never have been. I LOVE corn, especially in the summer, but I just HATE eating it on the cob. My dad has always removed it from the cob for me, or else I just plain ignore it on the dinner table. Sad because when it’s in season, it’s so, so awesome. That’s one of the reasons I wanted to make this recipe so badly. I get to eat fresh corn on the cob, but off the cob!! Now where was my dad when I was cutting it off?? 😉

I shucked all the cobs and used a knife to cut all the corn off (myself!).


Then I heated about 3/4 T of butter and 1 T of EVOO in a nonstick saute pan over medium-high heat. I warmed it until it was almost smoking and then added half my minced garlic, stirring constantly for about 30 seconds. Use as much butter and EVOO as you feel is necessary, but this amount seemed to work for me.


Then I added in half the corn and stirred occasionally until tender, about 4 minutes.


Then I added in half the green onion and half the thyme and sautéed for another minute before seasoning with salt and pepper.


I removed the corn mixture to a big bowl and repeated the whole process with the other half of the ingredients.

Add the second batch of corn to the bowl and let cool to room temperature (stirring occasionally) for about 30 mins. I put mine in the fridge.


I chopped all my cherry tomatoes. On that note, can someone tell me WHY I can never take a good photo of tomatoes? Ugh. It’s just awful.


Anyway, then add the feta cheese. You can obviously use whatever kind you want, but I was SO excited when Athenos sent me the Roasted Bell Pepper and Garlic variety. I didn’t even know it existed and figured it would go perfectly with the tomatoes and corn!


Can’t you just see the amazing flavors? I also threw in 1/2 T of the EVOO and some pepper (I didn’t think it would need any more salt). I put this in the fridge while the corn was cooling, too.


When the corn was cooled, I added the tomato/feta mixture to it. Plus I added in the basil and lime juice.


It’s one of those salads, that not only looks delicious, but it looks beautiful too! I LOVE bright summer salads.


Of course, I had a serving right away. And. This is exactly what I expect summer to taste like. I mean, come on, corn, tomatoes, basil? Does it get more summery than that? Oh, and the lime juice was a really awesome complement too.


I thought the flavored feta was the perfect touch. Though plain feta would have been totally fine.


Can you seriously blame me for not being sick of these feta salads yet? Even though I had this for lunch, I’ll probably have another serving later on. I’m planning on making tacos for dinner and think this salad will be the best side ever!


I really can’t think of any way this salad could have been any better. Unless I was sitting at a pool eating it… With a large glass of sangria in my hand. But I’m trying to be realistic here.

How do you like your corn on the cob? On the cob or off?


29 Responses to "Pan-Roasted Corn Salad with Tomatoes and Feta"

  1. Juliana says:

    Wow, nice corn salad, it is sure a nice treat for the Summer 🙂 As for the corn on or off the cob, I love corn either way 😉

  2. Daisy says:

    I have never seen that brand of Athenos Feta before! Pretty neat! The salad looks great. Funny that people were asking if you were sick of salads and feta….I probably would be, but your ideas are so creative, no wonder you are not.

    I like it on the cob! I think it’s more fun to eat that way.

  3. Maria says:

    I made a corn salad not too long ago, I will have to try pan roasting it next time. Looks fantastic!

  4. Erica says:

    So funny- I made a roasted asparagus, corn & feta salad last night! And I cut the corn right off the cob too. I like corn both on and off the cob. So good right now.

  5. Simply Life says:

    oh yum! delicious salad!

  6. Shannon says:

    Mmm, definitely a great pairing 🙂 sounds delicious!

  7. Lauren says:

    Another “feta-licious” salad! Yum :).

  8. Shannon Marie says:

    That sounds and looks absolutely fabulous! I am feta obsessed (just made feta, basil and red onion turkey burgers for dinner tonight!). I will be trying your recipe VERY soon!

  9. Susan says:

    That looks delicious. I love corn on the cob. I usually have it on the cob, but that’s just because I’ve never made a recipe elaborate enough that would necessitate taking it off.

  10. Bridget says:

    This looks FANTASTIC!! Funny I was just thinking about how I need to make something with corn, tomatoes, and basil…one of my favorite summer combos!!

  11. Barbara says:

    I’ll never get tired of feta either. I really like it. And this corn salad looks marvelous. We have to make good use of the great corn we have right now…this is the perfect way to do it, healthy enough, and still mouth-watering.

  12. Pam says:

    I love every ingredient in this salad… it looks perfect for the summer. I like corn on or off of the cob.

  13. Joanne says:

    I don’t think I could get sick of feta salads either…especially not when they’re this tasty! I love corn on the cob…off the cob…any way. But I know what you mean about eating it on the cob being an annoyance…it gets stuck in every crevice of my teeth!

  14. That salad looks marvelous! And I’ll take my corn on the cob, please (:

  15. I love corn in the summer. Any way humanly possible. But probably just right off the cob. In August, you don’t even have to cook it! Sooo good!

  16. CookiePie says:

    You know, I was just wondering what to make for dinner. This is perfect! Looks fantastic — refreshing, but hearty enough for dinner. Yum! As for corn – I love it any way I can get it. My favorite is on the cob, grilled. Mmmmmm!

  17. Emily says:

    Yum – corn is so quintessentially summer. This salad looks great! I also tried this really simple corn salad. I’m new to your blog, but not new to Boston, so I’m looking forward to reading more!

  18. joan says:

    I don’t eat corn too much, but I like it best on the cob. My sister did some on the bbq not too long ago. Delicious. It had a herb butter spread on it. Honestly, it was the best corn!

  19. Corinne says:

    I like my corn on the cob ON the cob! You can eat corn off the cob any day of the year 🙂 However, that being said, I want this salad so I will have to make an exception to my on the cob preference 🙂

  20. Tes says:

    I love this salad… it’s so colorful and healthy.
    Thanks for sharing,

  21. Mary says:

    I love the color of this salad. I like feta cheese and could eat it at least once a day. Your salad speaks of summer and sounds delicious. I hope you are having a great day. Blessings…Mary

  22. Megan says:

    I made something so similar about a week ago (of course I still haven’t gotten around to posting it) with no cooking and plus avocado. I had no idea there was a roasted bell pepper and garlic feta. That definitely sounds perfect with the rest of these ingredients. Love it!

  23. Chef Dennis says:

    what an explosion of flavors!! that sweet corn, blended with the feta and tomatoes….wow……perfectly delicious!

  24. OMG, is this corn pan fried?!? I LOVE summer corn and I imagine I’d love it even more if it had a nice fry to it. I imagine this’d be great on a taco 🙂

  25. Betsy says:

    I just had corn ON the cob recently for the first time since I was 8 or 9 years old. Wasn’t bad but I prefer my corn off, if I am going to eat it at all.

  26. Jeanne says:

    I love fresh corn, on or off the cob! This salad sounds just perfect. I’ve never had feta on a corn salad, but now I’m going to have to try it!

  27. Our current corn obsession is Myers + Chang inspired corn with sriracha butter. It is amazing.

  28. Sharon says:

    This fantastic salad epitomizes summer harvest at it’s finest!
    My favorite way to eat corn?…Get a large pot of water boiling on the stove…go into the garden and pick several ears of corn…Shuck and then cook for a couple of minutes…serve with butter, lime and S & P….nothing is more simple, fresh or delicious…just make sure you have dental floss on hand, especially if you’re not at home!!

  29. Sharlene says:

    YUM! I definitely prefer my corn OFF the cob. Otherwise it gets stuck in my teeth in odd and unattractive ways.

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