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Corn Salad With Tomatoes, Feta and Mint

Suzy Allman for The New York Times

BY Mark Bittman

PUBLISHED June 13, 2024

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.

 

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Corn Salad With Tomatoes, Feta and Mint

Prevent your screen from going dark

Makes 4 servings 1x

Time 5 minutes

Scale

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

Instructions

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

— Recipe from The New York Times

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