Roasted Corn Salad


  • -4 ears of corn, husked
  • -3 T butter
  • -4T olive oil
  • -1 minced garlic clove
  • -1 t. chopped thyme
  • -1 bunch of green onions, chopped
  • -salt and pepper
  • -1 pkg cherry tomatoes, halved
  • -8 oz. crumbled feta cheese
  • -1/2 lime, juiced
  • -2 T. chopped basil


  1. -Cut corn kernels off each ear of corn. Set aside.
  2. -Warm butter and 2 T. olive oil, add garlic and sauté for about 30 seconds. Then add the corn until just tender (about 4 minutes). Add the thyme and the green onions and sauté for about 1 minute. Season with salt and pepper and cool in refrigerator for about 1 hour.
  3. -In a seperate bowl combine tomatoes, cheese, 2 T. olive oil, salt and pepper, and basil.
  4. -After corn has cooled combine with tomato mixture and toss with lime juice. Serve cold.