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Fully Cooked Dry Rubbed Back Ribs Roasted Corn Salad w/Feta and Tomatoes


  • 2 Full Racks Cooked Back Ribs

  • Reheat on a hot grill or in a pan in the oven for 6-8 minutes per side, until heated through.

Roasted Corn Salad with Feta & Tomatoes


  • 3 c Peaches and Cream Frozen Corn (Thawed)

  • 2 Tbl Unsalted Butter

  • Olive Oil

  • 1 clove Garlic - minced

  • 1 tsp Fresh Thyme Leaves - coarsely chopped

  • 1sm Green Pepper - diced

  • 5 Scallions - thinly sliced (green portion only)

  • Taste Salt & Pepper

  • 1 Pinch Borsari Seasoning

  • 2 c Grape Tomatoes - cut in ½

  • ¾ c Feta Cheese - crumbled

  • 1 Lime - juiced

  • 2 Tbl Fresh Basil - minced



Heat 1Tbl oil and 1Tbl butter in a skillet over medium high heat.

Add ½ the garlic and cook for 20-30 seconds.

Add ½ the corn and cook until it begins to brown, stirring occasionally (3-4 min).

Add ½ the thyme, ½ the green pepper and continue cooking for another minute.

Set aside and allow to cool.

Repeat the process with the remaining corn.

In a separate bowl, combine the tomatoes, feta, 2 Tbl extra virgin olive oil, Borsari, salt and pepper.

Toss to combine.

Add ½ the lime juice, basil and cooled corn.

Taste and add more lime juice, salt and pepper if needed.

Serve at room temperature or chilled.

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