Corn and Tomato Salad

In the boundary waters, we were having a fish fry and I needed a yummy and easy side to go with it....this was DELICIOUS!!!  The 4 of us just gobbled it all right up -- SO good!!!

Ingredients:

2T olive oil

4 ears of corn or about 4 cups frozen corn, thawed

1/4 teaspoon salt

6oz cherry tomatoes, halved

1/3 cup feta cheese, crumbled

1/4 cup fresh basil, sliced into small pieces

1T lemon juice

1/4 teaspoon pepper 

In a large nonstick skillet over medium heat, heat oil until it starts to shimmer.  Add corn and salt.  Cook, without stirring, until corn begins to bron on bottom, about 3 minutes.  Stir and continue to cook, stirring once or twice until corn is slightly brown all over.  Transfer corn to a large bowl.

Stir in tomatoes, feta, basil, lemon juice, and pepper.

Serve immediately or refrigerate until ready to serve.