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Author Notes: We CAN’T get enough of summer’s tomato haul.
And we honestly thought there was nothing better than hulking heirlooms dotted with salted and pepper, and maybe a light drizzle of balsamic. But then we discovered whipped Crazy Feta, and we went so far as to introduce charred corn. We’re just wild like that. You’re welcome. —CAVA
- 3 ears of corn, husk and silks removed
- 2 tablespoons butter, softened
- 3-4 heirloom tomatoes, sliced into 1/2-inch slices
- 1 container Cava Crazy Feta, softened at room temperature
- 1/2 lime, juiced
- 1/4 cup reduced fat cream cheese
- 1 bunch fresh basil, rinsed and patted dry
- For the whipped feta, pulse Crazy Feta, cream cheese, and lime juice in a food processor until light and creamy.
- Brush corn with butter and grill directly on grate to achieve char marks. Turn occasionally, cooking for 4 to 5 minutes. Remove from heat and allow to cool slightly. Shave kernels off of each ear of corn.
- To serve, spread whipped Crazy Feta on bottom of a large platter. Arrange sliced tomato on platter, sprinkle with charred corn, and sprinkle with small leaves of basil.