Corn and Tomato Salad
4 ears corn, husked and kernels removed from the cobs
¼ cup plus 1T olive oil- divided
3 tomatoes, seeded and chopped
½ cup crumbled Feta cheese
2T gourmet Garden Squeeze Basil
Heat a skillet over medium high heat for 2 minutes. Add 1 tablespoon of the Olive oil, and swirl to coat the pan; add the corn kernels and quickly sauté for 2-3 minutes until they reach a deep golden color, and begin to release their fragrance. Remove the corn to a bowl and set aside to cool.
In a large Bowl, whisk the Oil and Vinegar, and the Gourmet Garden Basil to blend. Add the corn, tomatoes, and feta toss to coat evenly. Serve with you favorite grilled foods.
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