Total time: 60 minutes Serves: 6
Recipe by: Emily Bites
This recipe was featured in our 2nd July 2024 Kitchen Intuition Cooking Workshop. Feel free to watch the video below and cook alongside us!
INGREDIENTS
- 2 medium tomatoes, cored and chopped into ½” chunks
- 1 ¼ teaspoons salt, divided
- 2 ½ tablespoons olive oil, divided
- 5 cups fresh corn kernels, cut off the cob preferred (this is 4-5 ears of corn)
- 2 tablespoons chopped fresh scallions
- ½ teaspoon black pepper
- 1 ½ tablespoons white wine vinegar
- ¼ cup chopped fresh parsley
- 1 oz crumbled Feta cheese
DIRECTIONS
- Place your chopped tomatoes in a mixing bowl and sprinkle with ½ teaspoon of the salt. Stir to combine and transfer the tomatoes to a colander. Set the colander on top of the bowl to let the tomatoes drain for 10 minutes while completing step two.
- Drizzle one tablespoon of the olive oil into a large skillet or sauté pan and bring over medium-high heat. Once the oil is hot, add the corn and stir to coat. Cook for 6-7 minutes, stirring occasionally, until the corn is cooked and has some brown spots throughout.
- Transfer the cooked corn kernels to a large mixing bowl and add the chopped scallions, black pepper, white wine vinegar, the remaining ¾ teaspoon of salt, and the remaining 1 ½ tablespoons of olive oil. Stir to combine and spread the mixture out a bit in the bowl. Allow to cool.
- When the corn mixture is cooled, add the tomatoes from the colander and the chopped parsley and stir into the corn. Allow everything to sit in the mixing bowl for another 30 minutes to let the flavors incorporate.
- Stir in the crumbled Feta cheese and serve.