Pan-Roasted Corn Salad With Tomatoes And Feta

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Williams-Sonoma
Nutrition per serving    (USDA % daily values)
CAL
516
FAT
111%
CHOL
35%
SOD
43%

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Ingredients for 4 servings

4 ears of corn, husks and silks removed

2 to 3 Tbs. unsalted butter

4 Tbs. extra-virgin olive oil

1 garlic clove, minced

1 tsp. coarsely chopped fresh thyme

1 bunch green onions, green portion only, thinly &nbsp sliced on the diagonal

Salt and freshly ground pepper, to taste

2 to 3 cups halved cherry tomatoes

8 oz. feta cheese, cut into 1/2-inch cubes

Juice of 1/2 lime, plus more as needed

2 Tbs. finely slivered fresh basil

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