Ingredients
Scale
- 2 cups corn kernels (fresh, frozen, or canned)
- 1 tablespoon olive oil
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- Salt and pepper to taste
- 1/4 cup chopped fresh cilantro or parsley (optional)
- 1 cup cherry tomatoes, halved
- 1 cucumber, diced
- 1/4 red onion, finely chopped
- 1/4 cup feta cheese, crumbled (optional)
- 1 tablespoon balsamic vinegar
- 1 tablespoon lemon juice
Instructions
- In a large skillet, heat olive oil over medium heat.
- Add corn to the skillet and sauté for 5-7 minutes until heated through and slight char marks form.
- Stir in garlic powder, paprika, salt, and pepper. Remove from heat.
- In a separate bowl, combine cherry tomatoes, cucumber, red onion, feta cheese (if using), balsamic vinegar, and lemon juice.
- Add the sautéed corn to the salad mixture and gently toss to combine.
- Garnish with fresh cilantro or parsley if desired, and serve immediately.
- Category: Side Dish
- Cuisine: American
Nutrition
- Calories: 150
- Sugar: 4
- Sodium: 150
- Fat: 7
- Carbohydrates: 18
- Fiber: 3
- Protein: 5
Keywords: BBQ side dishes, easy side dishes, quick side dishes, summer sides, vegetarian BBQ sides