✤2 tbsp vegetable oil
✤3 cloves garlic, sliced thin
✤4 ears corn, kernels cut from cobs (~530g)
✤ salt & pepper
✤6 oz cherry tomatoes, halved
✤2 oz feta cheese, crumbled
✤1-2 tbsp shredded fresh basil
✤1-2 tbsp lemon juice
❖Heat oil & garlic in a 12-inch nonstick skillet over medium heat. Cook, stirring frequently, until garlic is light golden and fragrant, 2-3 min. Using a slotted spoon, transfer garlic to large bowl, leaving oil in skillet.
❖Return skillet to med-high heat until oil is shimmering. Add corn and sprinkle with 1/2 tsp salt. Cook, without stirring, until corn is browned on bottom, about 3 min. Stir and continue to cook, stirring once or twice, until corn is spotty brown all over, 2-3 min. Transfer corn to bowl with garlic.
❖Stir in tomatoes, feta, basil, 1 tbsp lemon juice & 1/4 tsp pepper. Taste and season with more salt, pepper or lemon juice as needed.
