Corn and Feta Confetti | Vicki Sawyer

Ingredients

• 4 large ears of fresh corn, shucked and kernels sliced off the cob
• Juice of one lime or half of a lemon
• 2 tbsp of butter or cooking oil
• 1/2 tsp of salt
• 1/2 pint of cherry or grape tomatoes cut into pieces about 1/2 inch
• 1/3 cup of fresh basil chiffonade cut
• 1/2 cup crumbled feta (or to your liking)
• Cracked peppercorns for garnish
• Optional: Can be served with avocado and/or small chunks of watermelon. Addition of your favorite vinaigrette can also add a punch in flavor but is not necessary.