Sauteed Corn Salad

By: By: Chef Cathy Zeis
By: By: Chef Cathy Zeis

Ingredients

*Serves 2

1 large fresh corn on the cob
1/4 cup green pepper, diced
1/4 cup red pepper, diced
1/4 cup red onion, sliced
1/4 cup zucchini, cubed
1-8 oz. carton garlic and herb feta cheese, crumbled
2 TBS. extra virgin olive oil
1/4 tsp. garlic powder
1/4 tsp. cayenne pepper
1/4 tsp. dried basil
2 large hot house tomatoes

Directions

Using a sharp knife, remove the corn from the cob and set aside. In a large skillet over medium-high heat, saute all vegetables except corn in oil and spices for 3 minutes, stirring often. Add corn and Feta to the veggies and stir to incorporate. Lower heat and simmer for 2 minutes. Cut the top off the tomatoes and remove the seeds and membrane. *Be sure not to cut through the bottom of the tomatoes. Place tomato shells onto a serving dish. Fill each tomato shell with saute corn salad and serve.
Sherman 4201 Texoma Pkwy (903) 892 -8123 Ardmore 2624 S. Commerce (580) 223-0946
Gray Television, Inc. - Copyright © 2002-2014 - Designed by Gray Digital Media - Powered by Clickability