We love the corn on the cob that comes with summer. Even more, we love being able to eat that corn without the mess and between-the-teeth thing of the cob. So it makes sense to cut the kernels fresh from the cob. To make easy work of it, stand the ear of corn on its end in the middle of a wide bowl. Take a sharp knife and cut down the length of the cob on all of its sides, letting the loose kernels drop into the bowl as you go.
With a very quick sauté in olive oil, the corn will soften just a bit and start to brown in spots. When it does, tossing the kernels with refreshing cucumber, salty feta and plenty of fresh herbs makes a salad that tastes like summer.
Corn with Cucumbers, Herbs and Feta is a perfect light lunch on its own, or pair it with grilled steak or chicken, or even shrimp, to make a quintessentially August supper.
4 ears corn, cut off the cob
½ cucumber, seeded and diced
1 tablespoon chopped fresh thyme
1 tablespoon chopped fresh basil
¼ cup crumbled feta
½ teaspoon freshly ground pepper
Sprinkle of red pepper flakes (optional)
Heat about a teaspoon of olive oil in a skillet over medium-high heat. When hot, add the corn, and spread it into one layer. Let it sit, untouched, for about 5 minutes, or until the corn is warm and just starts to brown. Place the corn into a bowl and drizzle it with a little bit more olive oil. Toss in the cucumber, herbs, feta, pepper and red pepper if using. Serve warm or at room temperature.