- 4 ears Florida corn, shucked and cooked on the cob (about 4 cups)
- 1 tablespoon olive oil
- 1 tablespoon white vinegar
- 2 tablespoons crumbled feta cheese
- 2 tablespoons freshly chopped basil
- Cut kernels from cob with a sharp knife, leaving the corn in large pieces.
- Heat oil over medium heat in a large skillet.
- Add corn and cook for 4 minutes, stirring occasionally. Add vinegar and cheese; mix well.
- Remove from heat and stir in basil. Serve immediately.
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