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Corn and Tomato Salad

MAY 2010

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Corn and Tomato SaladCorn and Tomato Salad
Corn and Tomato SaladCorn and Tomato Salad

Recipe of the Month: May 2010

Corn and Tomato Salad

Serves 4


  • 4 ears corn, husked with kernels removed from the cobs
  • ¼ cup plus 1 tablespoon of olive oil, divided
  • 2 tablespoons vinegar
  • 3 tomatoes, seeded and chopped
  • ½ cup crumbled feta cheese
  • 2 tablespoons of Gourmet Garden Basil


  1. Heat a skillet over medium-high heat for 2 minutes.
  2. Add 1 tablespoon of the olive oil and swirl to coat the pan.
  3. 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.
  4. In a large bowl, whisk the remaining ¼ cup olive oil, the vinegar and the Gourmet Garden Basil to blend. Add the corn, tomatoes and feta, and toss to coat evenly. Serve with your favorite grilled foods.

Chef Mike

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