Pan-Roasted Corn Salad

Great Salad for a summer Barbeque.

Ingredients:

4 ears of corn, husks and silks removed

2 to 3 tablespoons, butter

4 tablespoons olive oil

1 garlic glove, minced

1 teaspoon fresh thyme, coarsely chopped

1/2 cup green onion, thinly sliced on diagonal

Salt and Pepper to taste

2 to 3 cups cherry tomatoes, sliced in half

8 ounces feta cheese, cut into 1/2 inch cubes

Juice of 1 lime

2 tablespoons fresh basil, finely slivered

Directions:

Cut kernels off each ear of corn. This should be about 3 1/2 cups of corn kernels.

In large non-stick fry pan, heat butter and 2 tablespoons of the oil. Add garlic and saute for about 30 seconds. it is important not to over cook the garlic. Add corn and saute for 3 to 4 minutes. Add thyme and green onions and saute for 1 more minute. Season with salt and pepper. This step can be done, by dividing everything in half if your fry pan can't hold the entire amount. Transfer to large bowl and let cool to room temperature, stirring occasionally.

In another bowl, combine the tomatoes, cheese and remaining 2 tablespoons of oil. Add the tomato mixture, the lime juice and basil to cooled corn. Adjust seasonings if needed by adding more salt and pepper and lime juice. Serve at room temperature.

Serves 4 to 6.