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Corn with Cucumbers, Herbs and Feta
Corn with Cucumbers, Herbs and Feta makes a light lunch or a summery side for grilled chicken or steak.
Corn with Cucumbers, Herbs and Feta makes a light lunch or a summery side for grilled chicken or steak.
Olive oil
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.
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