Corn doesn’t have to be boring

Hey, Hey, it’s Fall ya’ll!!! Fall time is filled with an abundance fresh vegetables and herbs, but corn is one of my top favorites. As a child, I would love to sit on the back porch while eating corn on the cob. I share the same memories, as I watch my children eat corn on the cob on the back porch. This fast and easy recipe will keep your satisfied and filled. 

Although, I am a corn on the cob type of girl. I wanted to try something new with corn. One of my recent visits to Williams-Sonoma technique class gave me an exciting new way to prepare it. Voila! Pan Roasted Corn Salad via Williams – Sonoma. If you love fresh corn, you will love their corn zipper and tomato zipper. Trust me when I say – “It saves so much time and your children will love it”. Prep tip: If you put the bottom of the corn husk in a bundt pan, you can stabilize the corn while you cut it off the cob.

Roasted Corn Salad



A seasonal blend of sweet corn and juicy tomatoes are tossed with fresh herbs, spiked with lime and enriched with salty feta cheese. Serve as a light lunch with fresh baguettes, or as a side dish with grilled chicken or lamb kabobs.

Prep Time: 7 minutes
Cook Time: 7 minutes


  • 4 ears of corn, husks and silks removed
  • 2 to 3 Tbs. unsalted butter
  • 4 Tbs. extra-virgin olive oil
  • 1 garlic clove, minced
  • 1 tsp. coarsely chopped fresh thyme
  • 1 bunch green onions, green portion only, thinly
    sliced on the diagonal
  • Salt and freshly ground pepper, to taste
  • 2 to 3 cups halved cherry tomatoes
  • 8 oz. feta cheese, cut into 1/2-inch cubes
  • Juice of 1/2 lime, plus more as needed
  • 2 Tbs. finely slivered fresh basil (I substituted Tarragon instead of Basil)


Holding 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 sauté pan over medium-high heat, warm half the butter and 1 Tbs. of the olive oil until nearly smoking. Add half the garlic and sauté, stirring constantly 20 to 30 seconds. Add half the corn and sauté, stirring occasionally, until golden and just tender, 3 to 4 minutes. Add half the thyme and green onions and sauté for about 1 minute more. Season with salt and pepper and transfer to a large bowl. Repeat with the remaining butter, 1 Tbs. 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 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. Taste and adjust the seasonings with salt, pepper, and more lime juice. Serve at room temperature.

Recipe from the Williams-Sonoma Kitchen.
This recipe was inspired by a recent trip sponsored by Kansas Corn (link to 

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