Ingredients
Scale
4 cups of corn kernels {frozen corn that has been thawed works well}
4 sliced cooked bacon, chopped
2 Tbs. unsalted butter
4 Tbs. extra-virgin olive oil
1 garlic clove, minced
1/4 tsp. dried thyme
6 green onions, green portion only, sliced
2 cups chopped tomatoes
1 cup feta cheese crumbles
2 Tbs. finely slivered fresh basil
1 tablespoon lime juice
Salt and pepper to taste
Instructions
- In a large nonstick saute pan over medium-high heat, warm the butter and 2 Tbs. of the olive oil until nearly smoking.
- Add the garlic and saute for 30 seconds.
- Add the corn and saute, until just cooked {about 3 to 4 minutes}.
- Add the green onions and saute for another minute.
- Season with salt, pepper, dried thyme and transfer to a large bowl.
- Let the corn mixture cool to room temperature, stirring occasionally, about 30 minutes.
- In separate bowl, combine the tomatoes, chopped bacon, feta cheese, the remaining 2 Tbs. 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.
- Serve at room temperature.