Corn with Basil-Feta Dressing


  • 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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