Ingredients

The following ingredients have 4 Servings
  • 1 can Del Monte Sweet Corn
  • 2 romaine hearts
  • 1 shallot
  • 1/4 cup slivered basil leaves
  • 1/4 cup crumbled feta
  • 1/4 cup fresh lemon juice (from one large lemon)
  • 2 tablespoons mustard
  • 2 tablespoons honey
  • 3 tablespoons olive oil

Instruction

  • Drain and pat corn dry
  • Add 1 tablespoon of the oil to a skillet and heat to searing hot
  • Add corn carefully and let roast in skillet for 6-8 minutes, stirring only occasionally, until it develops a nice brown caramelization
  • Remove from heat and let cool
  • Finely chop romaine lettuce and add to large bowl along with thinly sized shallots and crumbled feta
  • Add cooled corn
  • Whisk together lemon juice, mustard, honey and remaining 2 tablespoons of olive oil to make the dressing
  • Drizzle on salad as desired and toss
  • Serve immediately