Best Greek Corn With Feta Recipes

CORN SALAD WITH TOMATOES, FETA AND MINT

Corn Salad With Tomatoes, Feta and Mint image

Fresh raw corn shucked from the cob is ideal here. The juice from the tomatoes delivers just the right amount of acidity, so there's no need for vinegar. Eat this as is, by the bowl, or toss it with cooked rice or beans for a more filling meal - you'll want to add oil and vinegar accordingly. In midsummer, with peak-season produce, there is nothing better.

Provided by Mark Bittman

Categories dinner, lunch, quick, salads and dressings, vegetables, main course, side dish

Time 5m

Yield 4 servings

Number Of Ingredients 6

Ingredients

2 to 3 cups raw or cooked corn kernels (from 4 to 6 ears)
1 large or 2 medium ripe tomatoes, cut into fairly small pieces
4 ounces feta cheese, crumbled (about 1 cup)
1/2 cup chopped fresh mint leaves
3 tablespoons extra-virgin olive oil
Salt and freshly ground black pepper

Steps:

Put the corn, tomatoes, cheese and mint in a medium bowl. Drizzle with the olive oil and toss to coat.
Season to taste with salt and pepper. Serve.

Nutrition Facts : @context http, Calories 316, UnsaturatedFat 11 grams, Carbohydrate 27 grams, Fat 20 grams, Fiber 4 grams, Protein 9 grams, SaturatedFat 7 grams, Sodium 415 milligrams, Sugar 5 grams

GRILLED CORN WITH FETA CHEESE

Grilled Corn with Feta Cheese image

Provided by Patrick and Gina Neely : Food Network

Categories side-dish

Time 20m

Yield 4 servings

Number Of Ingredients 9

Ingredients

4 ears sweet corn, husked and silks removed
2 tablespoons olive oil
Seasoning salt, recipe from Grilled Sweet and Tangy Pork chops
1/4 cup mayonnaise
1 teaspoon chili powder
1/2 teaspoon cayenne pepper
1 lime, juiced, plus 1 lime, quartered, for garnish
Kosher salt and freshly ground black pepper
1 cup crumbled feta

Steps:

Preheat the grill to medium-high heat.
Rub the corn with olive oil and season with seasoning salt, to taste. Grill the corn until it's charred, on all sides, rotating for about 10 minutes.
Meanwhile, mix the mayonnaise, chili powder, cayenne, lime juice and salt and pepper, to taste, together in a small bowl. Remove the corn from the grill and brush the hot corn with the mayonnaise mixture. Arrange on a platter and sprinkle with the feta cheese. Serve with lime wedges on the side.

SHRIMP WITH CREAMED CORN AND FETA

Shrimp With Creamed Corn and Feta image

Fresh summer corn kernels, simmered with feta cheese and a little cream, make a buttery bed for shrimp sautéed in a tomato and bell pepper sauce. Think of it as a lighter, sweeter and wholly inauthentic take on shrimp and grits. If you crave this out of corn season, feel free to use frozen kernels instead.

Provided by Melissa Clark

Categories seafood, main course

Time 40m

Yield 4 servings

Number Of Ingredients 17

Ingredients

1 1/2 pounds extra-large peeled shrimp (12 to 16 a pound)
3/4 teaspoon kosher salt, more to taste
3 garlic cloves, finely grated or minced
5 tablespoons unsalted butter
1/4 cup heavy cream
4 cups corn kernels (from 6 to 7 ears corn)
1/2 cup crumbled feta cheese, more for serving
Black pepper, to taste
2 tablespoons extra-virgin olive oil
2 small red onions, diced
1 large poblano chile or green bell pepper, diced
2 large ripe tomatoes, diced
2 teaspoons fresh lemon juice
Large dash of Worcestershire sauce
Dash of hot sauce, preferably Tabasco
Cilantro leaves, for serving
Basil leaves, for serving

Steps:

In a large bowl, toss shrimp with salt and garlic and let rest in the refrigerator until needed (up to 2 hours).
In a medium saucepan, melt 1 tablespoon butter with the cream over medium heat. Add corn, cover, reduce heat to medium-low, and cook, stirring once or twice, until the corn is very soft, 10 to 15 minutes. If all the moisture evaporates before the corn is soft, add a few teaspoons water to the pan.
Using an immersion blender or regular blender, blend corn mixture until you get a chunky purée. Mix in feta, black pepper and salt to taste. Cover and keep warm until needed.
In a large skillet, heat oil over medium-high heat. Add onion and pepper and sauté until pale golden and soft, 7 minutes. Add tomatoes, a large pinch of salt, and a tablespoon or two of water if the pan looks dry, and sauté until the tomatoes break down and turn saucelike, about 8 minutes.
Add shrimp, lemon juice and Worcestershire and hot sauces. Sauté until the shrimp are pink and cooked through, 2 to 4 minutes. Stir remaining butter into pan and add more salt, if needed.
Serve corn topped with shrimp and plenty of crumbled feta. Garnish with cilantro and basil.