Pan Roasted Corn Salad With Tomatoes And Feta Food

PAN-ROASTED CORN AND TOMATO SALAD

Steps:

• Cook bacon in a large skillet over medium-high heat until it begins to render fat; add onion and cook until just softened, about 5 minutes, then add corn. Continue cooking, stirring or shaking pan occasionally, until corn begins to brown a bit, about 5 more minutes; remove from heat and let cool for a few minutes. Drain fat if you wish.
• Put lime juice in a large bowl and add bacon-corn mixture; then toss with remaining ingredients. Taste, adjust the seasoning and serve warm or at room temperature.

CORN SALAD WITH TOMATOES, FETA AND MINT

Steps:

• Put the corn, tomatoes, cheese and mint in a medium bowl. Drizzle with the olive oil and toss to coat.
• Season to taste with salt and pepper. Serve.

ROASTED CORN AND HEIRLOOM TOMATO SALAD

Steps:

• Preheat grill for medium heat and lightly oil the grate.
• Rub ears of corn with 2 teaspoons olive oil and sprinkle with salt and black pepper; roast the ears on the preheated grill, turning occasionally, until the kernels are lightly browned, 10 to 15 minutes. Place red and yellow bell pepper on the grill and roast until the skins are blistered and lightly charred, turning often, about 15 minutes. Remove corn and bell peppers and let cool.
• Cut the kernels from the cobs and place into a large bowl. Peel skins from bell peppers, seed, and cut the peppers into 1-inch pieces; mix peppers and corn together. Lightly toss with heirloom tomatoes, red onion, and basil. Cover and refrigerate until serving time.
• Just before serving, mix in the salad greens and drizzle salad with 2 tablespoons olive oil and balsamic vinegar. Lightly toss to coat with dressing and season with salt and black pepper.

SHEET PAN BAKED FETA WITH VEGETABLES

Steps:

• Preheat the oven to 400 degrees F.
• Toss the zucchini, corn and tomatoes with olive oil, salt and pepper and spread over a sheet pan. Roast the vegetables for 20 minutes until they are just starting to brown at the edges.
• Add the feta and garlic to the sheet pan and sprinkle on the red pepper flakes. Continue roasting for 10 minutes until the zucchini and corn are lightly browned and the tomatoes are wrinkled.
• Turn on the broiler, and brown the top of the cheese, about 2-3 minutes. You may need to move around the sheet pan so the heat of the broiler reaches all the cubed feta.
• Top with parsley and serve with couscous, farro or rice.

ROASTED CORN AND CUCUMBER TOMATO SALAD

Steps:

• Heat a grill pan or outdoor grill to medium heat. To roast the corn, rub the shucked ears of corn with 1/2 teaspoon olive oil, reserving the remaining oil to dress the salad. Place the corn on the grill and cook, turning often, until the corn is slightly charred and still crisp, 8 to 10 minute. Remove from the heat and cool briefly.
• Cut the kernels off the cob and place in a large bowl. (Two cobs of corn should yield 1 1/2 to 2 cups of kernels.) Add the cucumber, tomatoes, red onion, remaining 1 tablespoon olive oil, red wine vinegar, smoked paprika and salt and pepper, to taste. Toss to combine.

PAN-ROASTED CORN SALAD WITH TOMATOES AND FETA

Steps:

• Holiding each ear of corn by its pointed end and steadying its stalk end on a cutting board, cut down along the ear with a sharp knife to strip off the kernels, turning the ear with each cut. Alternatively, remove the kernels with a kernel cutter. You will need about 3 1/2 cups corn kernels. Set aside.
• In a large nonstick saute pan over medium-high heat, warm half the butter and 1 tablespoons of the olive oil until nearly smoking. Add half the garlic and saute, stirring constantly, 20 to 30 seconds. Add half of the corn and saute, stirring occasionally, until golden and just tender, 3 - 4 minutes. Add half the thyme and green onions and saute for 1 minute more. Season with salt and pepper and transfer to a large bowl, Repeat with the remaining butter, 1 tablespoons of the oil and the remaining garlic, corn, thyme and green onions. Transfer the mixture to the bowl. Let cool to room temperature, stirring occasionally, about 30 minutes.
• In another bowl, combine the tomatoes, cheese, the remaining 2 tablespoons oil, salt and pepper and toss gently to mix. Add the tomato mixture, the lime juice and basil to the cooled corn and toss to mix. Taste and adjust the seasonings with salt, pepper and more lime juice. Serve at room temperature.

YARITHES YIOUVETSAKI (ROASTED PRAWNS W. FRESH TOMATOES AND FETA

Steps:

• Preheat the oven to 400 degrees.
• Rinse the prawns in cold water and drain.
• Peel the prawns, leaving the head and tail intact, discarding the shells.
• Season with salt and pepper.
• Place the prawns in a large oven-proof baking dish.
• In a large sauté pan, heat the olive oil.
• Add the onions.
• Season with salt and pepper.
• Sauté for 3-4 minutes , or until translucent.
• Add the tomatoes, garlic, and herbs.
• Sauté for 1 minute.
• Add the wine and bring the liquid to a boil.
• Reduce to a simmer and cook for 2 minutes.
• Pour the mixture over the prawns.
• Sprinkle the top with the cheese.
• Place in the oven and roast for 8 minutes.
• Remove from the oven and garnish with parsley.

PAN-ROASTED CORN AND TOMATO SALAD

Steps:

• Cook bacon in a large skillet over medium-high heat until it begins to render fat; add onion and cook until just softened, about 5 minutes, then add corn. Continue cooking, stirring or shaking pan occasionally, until corn begins to brown a bit, about 5 more minutes; remove from heat and let cool for a few minutes. Drain fat if you wish. Put lime juice in a large bowl and add bacon-corn mixture; then toss with remaining ingredients. Taste, adjust the seasoning and serve warm or at room temperature.